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.
I have always enjoyed making this tomato and basil soup during chilly days because it warms both the body and soul with its rich, creamy texture and fresh flavors.
Ingredients
- Vegetables: 2 tbsp olive oil, 1 medium yellow onion diced, 2 garlic cloves minced, 2 lbs (900 g) ripe tomatoes chopped (or 2 cans [28 oz] whole peeled tomatoes drained), 1 medium carrot peeled and diced
- Liquids: 3 cups (720 ml) vegetable stock (gluten-free if required), 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free option), 1 tbsp tomato paste
- Herbs & Seasonings: 1 tsp sugar (optional to balance acidity), 1/2 tsp salt or to taste, 1/4 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional for heat), 1/2 cup (15 g) fresh basil leaves packed plus extra for garnish
- Finishing: 2 tbsp unsalted butter (optional for richness)
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot sauté for 5–7 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 puré 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 during cold evenings when we share stories around the dinner table over warm bowls of this comforting soup.
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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This tomato and basil soup recipe is a simple yet delicious option perfect for home cooks looking for a cozy meal that comes together with ease.
Recipe FAQs
- → What is the best way to enhance tomato flavor?
Roasting fresh tomatoes before cooking intensifies their natural sweetness and adds a smoky depth to the dish.
- → Can I make this dish dairy-free?
Yes, substituting heavy cream with coconut cream and omitting butter creates a smooth, dairy-free version.
- → How can I adjust the texture of the soup?
Using an immersion or countertop blender to purée creates a silky, smooth consistency that's easy to customize by blending less for chunkier texture.
- → What herbs complement the tomato and basil base?
Fresh basil leaves add a fragrant finish, while seasoning with black pepper and optional red pepper flakes introduces subtle heat and complexity.
- → What sides pair well with this dish?
Crusty bread or a classic grilled cheese sandwich perfectly accompany the creamy tomato and basil blend for a complete meal.