Save A creamy, vibrant tomato and basil soup thats bursting with rich flavor and perfect for cozy days. Silky-smooth with just the right touch of herbs, this comforting classic is easy to make and always a crowd-pleaser.
This soup has been my go-to on chilly days when I need something warm and satisfying. The fresh basil really brightens it up making it feel special every time.
Ingredients
- 2 tbsp olive oil: for sautéing
- 1 medium yellow onion, diced: adds sweetness
- 2 garlic cloves, minced: enhances flavor
- 2 lbs (900 g) ripe tomatoes, chopped (or 2 cans <28 oz> whole peeled tomatoes, drained): soup base
- 1 medium carrot, peeled and diced: adds natural sweetness
- 3 cups (720 ml) vegetable stock (gluten-free if required): liquid base
- 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free option): creamy texture
- 1 tbsp tomato paste: intensifies flavor
- 1 tsp sugar (optional, to balance acidity): balances sourness
- 1/2 tsp salt, or to taste: seasoning
- 1/4 tsp freshly ground black pepper: seasoning
- 1/4 tsp crushed red pepper flakes (optional, for heat): adds spice
- 1/2 cup (15 g) fresh basil leaves, packed, plus extra for garnish: herbaceous note
- 2 tbsp unsalted butter (optional, for richness): enhances smoothness
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot sauté for 57 minutes until softened and translucent.
- Step 2:
- Add the garlic and cook for 1 minute until fragrant.
- Step 3:
- Stir in the tomato paste cook for 1 minute.
- Step 4:
- Add the chopped tomatoes vegetable stock sugar (if using) salt pepper and red pepper flakes. Bring to a boil then reduce heat and simmer uncovered for 25 minutes stirring occasionally.
- Step 5:
- Remove from heat. Stir in the fresh basil leaves.
- Step 6:
- Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
- Step 7:
- Return the soup to low heat. Stir in the cream and butter until fully incorporated and heated through. Adjust seasoning to taste.
- Step 8:
- Ladle into bowls garnish with extra basil and serve hot.
Save This soup always brings my family together especially on rainy afternoons. Sharing it with warm bread makes it even better.
Required Tools
Large pot Chefs knife Cutting board Wooden spoon Immersion blender or countertop blender Ladle
Allergen Information
Contains dairy (heavy cream butter) May contain gluten if non-gluten-free stock is used For dairy-free or vegan diets substitute coconut cream and omit butter Always check ingredient labels if you have allergies
Nutritional Information
Calories 210 Total Fat 13 g Carbohydrates 20 g Protein 4 g per serving
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Serve this soup hot with crusty bread for the ultimate comfort food experience.
Recipe FAQs
- → What is the best way to enhance tomato flavor?
Roasting fresh tomatoes before adding them deepens the natural sweetness and enriches the overall flavor.
- → Can this soup be made dairy-free?
Yes, substituting coconut cream and omitting butter creates a smooth, dairy-free version without sacrificing richness.
- → Which herbs complement tomato and basil in this dish?
Fresh basil is the primary herb, but adding crushed red pepper flakes can introduce a subtle heat, balancing the sweetness.
- → How can I achieve a smooth texture?
Using an immersion blender or regular blender to purée the cooked ingredients ensures a silky, uniform consistency.
- → What sides pair well with this tomato and basil creation?
Crusty bread or a grilled cheese sandwich complement the soup perfectly, adding texture and heartiness.