Tomato basil soup is a beloved comfort food that’s both simple and satisfying. This homemade version uses fresh tomatoes, garlic, and fragrant basil to create a rich, creamy soup that is perfect for cozying up on a chilly day. Whether served as a starter, a light lunch, or paired with a grilled cheese sandwich, this recipe offers a fresh take on a classic dish. It’s easy to make and full of vibrant, delicious flavors!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 large ripe tomatoes, chopped (or 2 cans (14.5 oz) of diced tomatoes)
- 1 cup vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup fresh basil leaves (packed)
- 1/2 cup heavy cream or coconut cream (optional for creaminess)
- Fresh basil leaves for garnish (optional)
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Blender or immersion blender
- Ladle
Instructions
- Prepare the vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. - Cook the tomatoes:
Add the chopped fresh tomatoes (or canned tomatoes) to the pot along with the vegetable or chicken broth. Stir in the oregano, salt, pepper, and sugar (if using). Bring the mixture to a simmer and cook for 15-20 minutes, allowing the tomatoes to break down and the flavors to meld together. - Blend the soup:
Once the tomatoes are soft and the soup has thickened slightly, remove the pot from heat. Use an immersion blender to puree the soup directly in the pot, or transfer the soup in batches to a blender and blend until smooth. - Add basil and cream:
Return the soup to the pot (if using a blender), and stir in the fresh basil leaves. Let it simmer for another 2-3 minutes until the basil wilts. For a creamy texture, stir in the heavy cream or coconut cream. - Adjust seasonings:
Taste the soup and adjust the salt, pepper, or sugar as needed. If you prefer a thinner soup, add more broth or water until the desired consistency is reached. - Serve:
Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve hot.
Tips
- For a smoky flavor: Add a few drops of smoked paprika or a small amount of roasted red pepper for extra depth.
- Vegan option: Use coconut cream instead of heavy cream and vegetable broth to keep the soup fully plant-based.
- Make it chunky: If you prefer a chunkier soup, pulse the soup a few times with the blender, or leave some tomato pieces intact before blending.
- Leftovers: This soup keeps well in the fridge for 3-4 days and also freezes well for future meals.
This homemade tomato basil soup is a comforting and flavorful dish that is easy to make and packed with fresh ingredients. With its creamy texture, vibrant tomato flavor, and aromatic basil, it’s sure to be a family favorite. Pair it with a grilled cheese sandwich for the ultimate cozy meal, or enjoy it on its own for a light, healthy option!
Tomato Basil Soup Recipe
This rich and creamy tomato basil soup is a comforting classic, made with fresh tomatoes, garlic, and aromatic basil. Perfect for a cozy meal or paired with a grilled cheese sandwich!
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Blender or immersion blender
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 large ripe tomatoes chopped (or 2 cans (14.5 oz) of diced tomatoes)
- 1 cup vegetable or chicken broth
- 1 tsp sugar optional, to balance acidity
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup fresh basil leaves packed
- 1/2 cup heavy cream or coconut cream optional for creaminess
- Fresh basil leaves for garnish optional
Instructions
- Prepare the vegetables:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the tomatoes:
- Add the chopped fresh tomatoes (or canned tomatoes) to the pot along with the vegetable or chicken broth. Stir in the oregano, salt, pepper, and sugar (if using). Bring the mixture to a simmer and cook for 15-20 minutes, allowing the tomatoes to break down and the flavors to meld together.
- Blend the soup:
- Once the tomatoes are soft and the soup has thickened slightly, remove the pot from heat. Use an immersion blender to puree the soup directly in the pot, or transfer the soup in batches to a blender and blend until smooth.
- Add basil and cream:
- Return the soup to the pot (if using a blender), and stir in the fresh basil leaves. Let it simmer for another 2-3 minutes until the basil wilts. For a creamy texture, stir in the heavy cream or coconut cream.
- Adjust seasonings:
- Taste the soup and adjust the salt, pepper, or sugar as needed. If you prefer a thinner soup, add more broth or water until the desired consistency is reached.
- Serve:
- Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve hot.
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