Description
A bowl of tomato basil soup is the ultimate comfort food, perfect for any season. This recipe combines the sweetness of ripe tomatoes with the aromatic freshness of basil, finished with a hint of cream for richness. It’s quick enough for a weeknight dinner but flavorful enough to impress at a dinner party. The best part? It’s flexible—make it creamy, keep it light, or even turn it vegan. Pair it with grilled cheese or garlic bread, and you’ve got a cozy, satisfying meal that never goes out of style.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 oz each) whole or crushed tomatoes (or 6–8 fresh ripe tomatoes)
- 2 cups vegetable or chicken stock
- 1 cup fresh basil leaves
- ½ cup heavy cream (optional)
- Salt and pepper, to taste
- Pinch of sugar (optional)
Instructions
- Heat olive oil in a large pot, sauté onion until soft. Add garlic and cook briefly.
- Add tomatoes and their juices, season with salt and pepper, then stir in the stock.
- Simmer gently for 20–25 minutes.
- Blend until smooth, either with an immersion blender or in batches in a regular blender.
- Stir in fresh basil and cream, adjust seasoning, and serve warm.
Notes
- Roast fresh tomatoes before adding them for a richer flavor.
- Add a splash of balsamic vinegar at the end for brightness.
- For a vegan version, use coconut cream instead of dairy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 9g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 22mg