Save Pin 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 quickly became a family favorite after I made it on a chilly evening. Its warmth and fresh flavors always bring everyone to the table.
Ingredients
- Olive oil: 2 tbsp
- Yellow onion: 1 medium, diced
- Garlic cloves: 2, minced
- Ripe tomatoes: 2 lbs (900 g), chopped or 2 cans [28 oz] whole peeled tomatoes, drained
- Carrot: 1 medium, peeled and diced
- Vegetable stock: 3 cups (720 ml), gluten-free if required
- Heavy cream: 1/2 cup (120 ml), or coconut cream for dairy-free option
- Tomato paste: 1 tbsp
- Sugar: 1 tsp optional to balance acidity
- Salt: 1/2 tsp or to taste
- Black pepper: 1/4 tsp freshly ground
- Red pepper flakes: 1/4 tsp optional for heat
- Fresh basil leaves: 1/2 cup (15 g), packed plus extra for garnish
- Unsalted butter: 2 tbsp optional for richness
Instructions
- Heat oil and sauté vegetables:
- 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
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant
- Cook tomato paste:
- Stir in the tomato paste cook for 1 minute
- Simmer soup:
- 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
- Add basil:
- Remove from heat Stir in the fresh basil leaves
- Blend soup:
- Use an immersion blender or transfer to a blender in batches to purée the soup until smooth
- Finish soup:
- Return the soup to low heat Stir in the cream and butter until fully incorporated and heated through Adjust seasoning to taste
- Serve:
- Ladle into bowls garnish with extra basil and serve hot
Save Pin Sharing this soup with my family warms both our hearts and home, especially during chilly evenings.
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
Save Pin 
This tomato and basil soup never fails to satisfy with its rich flavors and comforting texture.
Recipe FAQs
- → How can I make this soup vegan?
Substitute heavy cream with coconut cream and omit the butter to keep the soup dairy-free and vegan-friendly without sacrificing creaminess.
- → Can I use canned tomatoes instead of fresh?
Yes, canned whole peeled tomatoes work well and help maintain a rich tomato flavor, especially when fresh ripe tomatoes are out of season.
- → What herbs complement the tomato and basil flavor?
Fresh basil is key, but a pinch of crushed red pepper flakes adds subtle heat, and a touch of sugar balances acidity for a harmonious flavor.
- → Is roasting tomatoes before cooking necessary?
Roasting tomatoes intensifies their sweetness and depth, enhancing the soup’s overall flavor if you prefer a richer taste.
- → How should I serve this soup for best results?
Serve hot, garnished with extra fresh basil, alongside crusty bread or a grilled cheese sandwich for a satisfying meal.
- → Can I prepare this soup in advance?
Yes, the soup tastes even better the next day as flavors meld. Store it in the fridge for up to 3 days or freeze for longer storage.