Pin It There's something magical about the way basil perfume fills the entire kitchen when it hits hot soup. I made this on a rainy Tuesday when the windows were fogging up and my apartment smelled like an Italian grandmother's kitchen. The first batch I made was too acidic, but I've since learned that patience and good tomatoes make all the difference.
I served this soup to my skeptical cousin who claimed to hate tomato soup anything. She took one sip, went quiet for a full minute, then asked for the recipe before even finishing her bowl. That moment when someone's face lights up over something you made from scratch, that's the real magic here.
Ingredients
- Ripe tomatoes: Look for tomatoes that give slightly when pressed and smell fragrant, they're the heart of this soup
- Yellow onion: Provides a subtle sweetness that balances the tomato acidity
- Garlic: Two cloves is perfect, any more can overpower the delicate basil
- Vegetable broth: Use a quality broth you enjoy drinking on its own
- Extra virgin olive oil: This isn't just for cooking, the finishing drizzle is essential
- Fresh basil: Dried basil won't give you that vibrant, peppery sweetness we're after
- Sugar: Just a teaspoon can rescue even mediocre tomatoes
- Salt and pepper: Season gradually and taste often
- Heavy cream: Optional, but transforms it into something restaurant worthy
Instructions
- Build your flavor foundation:
- Heat the olive oil in your large pot over medium heat and add the diced onion, letting it soften until translucent and fragrant, about five minutes
- Wake up the garlic:
- Stir in the minced garlic and cook for just one minute until you catch that gorgeous aroma, being careful not to let it brown
- Break down the tomatoes:
- Add your chopped tomatoes and cook for ten minutes, stirring occasionally as they start to collapse and release their juices
- Let it simmer:
- Pour in the vegetable broth, add sugar if your tomatoes seem especially tart, and let everything simmer gently for fifteen minutes
- Create the silkiness:
- Remove from heat, toss in the basil leaves, and blend with your immersion blender until completely smooth and creamy
- Season to perfection:
- Taste carefully and adjust salt and pepper, then stir in cream if you want that luxurious richness
- Finish with flourish:
- Ladle into warm bowls and drizzle generously with olive oil, then scatter fresh basil leaves on top
Pin It This recipe has become my go-to when friends need comfort. Last winter I made batch after batch during a difficult week, and somehow soup made everything feel manageable again.
The Secret To Velvet Texture
I discovered that roasting the tomatoes first at 200°C for thirty minutes creates incredible depth. The natural sugars caramelize and the flavor becomes concentrated, transforming a simple soup into something extraordinary.
Make It Your Own
Sometimes I add a pinch of red pepper flakes for warmth, or swirl in some pesto at the end instead of plain basil. During tomato season, use whatever varieties look beautiful at the market, heirloom tomatoes make this soup stunning.
Perfect Pairings
A slice of crusty bread is non negotiable for soaking up every last drop. A simple green salad with bright vinaigrette cuts through the richness. For a more substantial meal, grilled cheese sandwiches create the ultimate comfort combination.
- Warm your bowls before serving
- Make extra, it freezes beautifully
- The flavor actually improves the next day
Pin It There's something deeply satisfying about turning humble ingredients into something so nourishing. This soup reminds me that sometimes the simplest recipes are the ones we return to again and again.
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work beautifully. Use two 28-ounce cans of whole peeled tomatoes. The flavor will still be excellent, and it's a great option when fresh tomatoes aren't in season.
- → How long does this soup keep in the refrigerator?
This soup stores well for 4-5 days in an airtight container in the refrigerator. The flavors often deepen and improve after a day. Reheat gently on the stovetet, adding a splash of broth if needed.
- → Can I freeze this soup?
Absolutely! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. If you added cream, note that the texture may change slightly upon freezing.
- → What can I serve with this soup?
Crusty bread, garlic bread, or grilled cheese sandwiches are classic pairings. For a lighter option, serve with a simple green salad. The soup also pairs beautifully with a focaccia or bruschetta.
- → How can I make this soup extra creamy without dairy?
Blend in a small amount of soaked cashews, coconut cream, or add a potato while simmering. These natural thickeners create richness without dairy. Alternatively, blend in a piece of bread during the pureeing stage.