Homemade Tomato Basil Soup Recipe
Nothing says comfort like a warm, homemade bowl of tomato basil soup. Whether you’re looking for a light lunch or a cozy dinner, this soup offers a perfect balance of rich tomatoes, fresh basil, and a hint of creaminess that makes it irresistible. Plus, it’s surprisingly easy to make, with ingredients that you may already have in your kitchen. Let’s dive into this classic recipe that’s wholesome, delicious, and perfect for any time of the year.
Ingredients
For this recipe, you’ll need the following:
- Tomatoes: 8-10 ripe Roma tomatoes or 2 (28-ounce) cans of whole, peeled tomatoes
- Olive oil: 2 tablespoons
- Onion: 1 medium yellow onion, diced
- Garlic: 4 cloves, minced
- Carrot: 1 medium carrot, finely chopped (optional, adds sweetness)
- Basil: 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
- Chicken or vegetable broth: 4 cups
- Salt: 1 ½ teaspoons
- Pepper: 1/2 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional, for heat)
- Sugar: 1 teaspoon (optional, if the tomatoes are too acidic)
- Heavy cream: 1/2 cup (optional for a creamier soup)
- Balsamic vinegar: 1 tablespoon (optional for depth of flavor)
Instructions
1. Prepare the Tomatoes If you’re using fresh tomatoes, you’ll want to peel and seed them before making the soup. To peel the tomatoes, cut a small “X” at the bottom of each tomato and boil them in water for about 30 seconds. Then transfer them to an ice bath to cool down. The skins should easily slip off. Once peeled, cut the tomatoes in half and scoop out the seeds. Dice the tomatoes and set them aside.
If you’re using canned tomatoes, simply pour them into a bowl and break them apart with your hands or a spoon. Canned tomatoes are a great shortcut and can be just as flavorful, especially if they’re San Marzano tomatoes.
2. Sauté the Vegetables In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until it turns soft and translucent, about 5-7 minutes. Stir occasionally to prevent browning. Add the minced garlic and carrot (if using) and cook for another 2-3 minutes until fragrant. Carrots add a natural sweetness to the soup, which balances the acidity of the tomatoes.
3. Add the Tomatoes Next, add the diced fresh tomatoes or canned tomatoes to the pot. Stir everything together and let the tomatoes cook for about 5-7 minutes to break down and release their juices. You’ll notice the soup starts to thicken as the tomatoes cook down.
4. Add the Broth and Basil Pour in 4 cups of chicken or vegetable broth and bring the mixture to a simmer. Stir in the chopped fresh basil, salt, pepper, and red pepper flakes if you like a bit of spice. If your tomatoes are tasting too acidic, you can add 1 teaspoon of sugar at this point to balance the flavor.
Let the soup simmer for about 20-30 minutes, allowing the flavors to meld together. The longer it simmers, the more the flavors will develop.
5. Blend the Soup Once the soup has simmered and the vegetables are soft, it’s time to blend it into a smooth, velvety consistency. You can use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Be sure to blend the soup in small amounts, especially if it’s still hot. For a chunkier texture, you can blend only half of the soup and leave the rest as is.
6. Adjust the Seasoning After blending, return the soup to the pot. Taste and adjust the seasoning as needed. If the soup is too thick, you can add more broth or water to reach your desired consistency. If you want a deeper flavor, stir in 1 tablespoon of balsamic vinegar.
7. Add the Cream (Optional) For a creamier soup, stir in 1/2 cup of heavy cream and let it heat through for a few minutes. This step is optional, but it adds a luxurious texture to the soup and balances the acidity of the tomatoes. If you’re going for a lighter version, feel free to skip the cream altogether.
8. Serve and Garnish Once the soup is hot and well-seasoned, it’s ready to serve. Ladle the soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil or cream for an extra touch of elegance. If you like a bit of crunch, serve with homemade croutons or a slice of crusty bread on the side.
Tips for Success
- Use fresh, ripe tomatoes: If tomatoes are in season, go for fresh, vine-ripened tomatoes for the best flavor. If not, high-quality canned tomatoes work perfectly fine.
- Don’t skip the basil: Fresh basil is key to this recipe. It adds a distinctive flavor that pairs beautifully with the acidity of the tomatoes.
- Blending options: For a rustic texture, use a potato masher instead of a blender to break down the tomatoes.
- Cream variations: If you want a dairy-free version, you can use coconut milk or cashew cream instead of heavy cream.
Pairing Suggestions
Tomato basil soup pairs wonderfully with grilled cheese sandwiches, garlic bread, or a fresh green salad. For a more filling meal, you can serve it alongside a pasta dish like spaghetti or lasagna. Alternatively, top your soup with some Parmesan cheese or a dollop of pesto for extra richness.
Storage and Freezing
Tomato basil soup stores well in the fridge for up to 5 days. To reheat, simply warm it on the stovetop over medium heat until it’s heated through. This soup also freezes well. Store it in an airtight container in the freezer for up to 3 months. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop.
Conclusion
Homemade tomato basil soup is not only comforting but also incredibly versatile and easy to prepare. With fresh tomatoes, fragrant basil, and a touch of cream, you can create a delicious dish that rivals any restaurant version. Whether you’re cozying up on a chilly night or enjoying a light summer meal, this soup is guaranteed to hit the spot!