Who can deny the comfort that comes from a bowl of creamy tomato basil soup? A perennial classic, this soup blends summer’s sun-ripened tomatoes with the vibrant aroma of fresh basil, finished with a touch of cream for a velvety, rich texture. Whether you’re seeking a nourishing weekday lunch, a cozy winter dinner, or a satisfying starter, tomato basil soup fits the bill every time.
Why Tomato Basil Soup Is a Classic
Tomato basil soup crosses generations and cultures. Its appeal lies in its simplicity. With just a handful of fresh ingredients—ripe tomatoes, pungent garlic, sweet onion, and leaves of basil—you can coax out incredible flavor complexity. The soup warms in winter and refreshes in summer, depending on its serving temperature and accompaniments.
Homemade tomato basil soup tastes miles apart from canned varieties. Roasted tomatoes develop a deep, caramelized sweetness you can’t find elsewhere. Fresh basil, folded in at the end, lifts the soup with herby brightness. A splash of cream ties everything together for that irresistible silkiness.
The Essential Ingredients
Making a standout tomato basil soup relies on select, quality ingredients. Here’s what you’ll need for a robust, smooth soup with layered flavors:
| Ingredient | Purpose |
|---|---|
| Ripe Tomatoes | Form the foundation; bring natural sweetness and acidity |
| Yellow Onion | Adds mellow sweetness and body |
| Garlic | Lends savory, aromatic depth |
| Extra Virgin Olive Oil | Enhances flavor, supports roasting, and provides richness |
| Low-Sodium Vegetable Broth | Balances flavors and sets the soup’s base |
| Fresh Basil | Infuses a peppery, herbaceous note |
| Heavy Cream | Delivers creamy consistency and softer edges |
| Salt & Pepper | Draws out and balances flavors |
Tomato tip: Roma or plum tomatoes offer the best results for their meatiness and low moisture. In off-season, a mix of canned San Marzano and fresh tomatoes works well.
Creamy Tomato Basil Soup: Step-by-Step
1. Roast the Tomatoes
Start by preheating your oven to 400°F (200°C). Rinse, core, and halve about 2 pounds of ripe tomatoes. Arrange them cut side up on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 40–45 minutes. This roasting process deepens the flavor and brings a subtle sweetness to the finished soup.
Example: If your tomatoes are smaller, cut them into quarters. This ensures even roasting and maximal flavor development.
2. Sauté Aromatics
While the tomatoes roast, set a large pot over medium heat. Pour in a glug of olive oil and add a chopped yellow onion. Sauté slowly until the onion goes translucent and soft—about 8 minutes. Stir in 3 cloves of minced garlic and cook for 1 minute, just until fragrant. Overcooking garlic can add bitterness, so a gentle touch is best.
3. Combine and Simmer
Once the roasted tomatoes are done, carefully transfer them (along with roasting juices) into the pot with the onion and garlic. Pour in 3 cups of vegetable broth and scatter in a handful of torn basil leaves. Stir, bring the mixture to a gentle boil, then reduce to a simmer. Cover and let everything meld for about 15 minutes.
4. Puree Until Smooth
The secret to a truly creamy soup lies in the blending. Use an immersion blender right in the pot for a rustic, slightly chunky texture. For extra silkiness, ladle the soup into a countertop blender and blend in batches. Wipe the lid to avoid splattering from trapped steam.
Note: If you prefer rustic soups, blend only half. A mix of textures goes well with crusty breads or grilled cheese.
5. Add Cream & Adjust Seasoning
Return the soup to a gentle simmer. Stir in 1/2 cup of heavy cream. The color will shift to an inviting orange, and the taste will become richer. Dip in a spoon, and add more salt or pepper if needed.
Texture and Consistency Tweaks
Not everyone prefers the same soup consistency. Here are a few ways to customize:
- For extra creamy soup: Blend all the soup thoroughly; add more cream or even a knob of butter.
- For chunkier texture: Pulse the soup for only a few seconds or mash the cooked vegetables gently before adding cream.
- To thin the soup: Add more broth or a splash of milk until the consistency suits your preference.
Variations and Add-Ins
One of the joys of homemade soup is flexibility. Here are several popular twists:
- Spicy Kick: Add red pepper flakes or a diced jalapeño with the onions for heat.
- Roasted Red Pepper: Add a roasted red bell pepper into the blender for sweetness and depth.
- Herb Infusion: Swap some basil for fresh oregano or thyme for a different aromatic profile.
- Vegan Alternative: Use coconut milk or cashew cream instead of heavy cream. Olive oil or vegan butter delivers extra richness.
Serving Suggestions
Tomato basil soup pairs beautifully with a variety of foods. Try these serving ideas:
- Grilled cheese sandwiches or cheese toasts for a classic combo.
- Crusty artisan bread, brushed with olive oil and lightly grilled.
- A dollop of crème fraîche or yogurt on top for tangy contrast.
- Sprinkle toasted pine nuts or pumpkin seeds for a touch of crunch.
If serving as a starter, pour into small cups and garnish with basil oil for a restaurant-worthy presentation.
Tips For The Best Soup
- Choose ripe tomatoes: The more flavorful your tomatoes, the better the soup.
- Let the soup rest: Flavors deepen if you allow the soup to sit, covered, off heat for an hour or longer before serving.
- Fresh basil at the end: Stir in reserved torn leaves after blending for extra fragrance.
- Season thoughtfully: Sometimes a splash of red wine vinegar or a pinch of sugar can balance acidity if your tomatoes are very tart.
Storing and Reheating
Tomato basil soup keeps well, making it ideal for meal prep.
Refrigerate: Cool soup to room temperature, then transfer to airtight containers. It will keep for up to 4 days. The flavors will meld and intensify overnight.
Freeze: For longer storage, pour soup (without the cream if possible) into freezer-safe containers, leaving some headspace. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then reheat gently on the stove before stirring in cream.
Reheating: Warm on medium-low heat, stirring occasionally. Add extra water or broth if soup thickens too much in storage.
Nutrition and Dietary Notes
Tomato basil soup offers balanced nutrition. Tomatoes bring lycopene and vitamin C, basil adds antioxidants, and onions provide fiber. By adjusting the amount of cream or using plant-based alternatives, you can fit the soup to your dietary needs.
Serving size (1 cup):
– Calories: ~140
– Fat: 9g
– Carbohydrates: 13g
– Fiber: 3g
– Protein: 3g
Values vary depending on precise ingredients and additions.
Frequently Asked Questions
Q: Can I use canned tomatoes?
A: Absolutely. Use whole San Marzano tomatoes for more robust flavor. Roast them with onions and garlic for even more depth.
Q: Do I need to peel my tomatoes?
A: Not necessary; blending will break down most skins. For an extra smooth soup, sieve after blending.
Q: Can I make this soup ahead?
A: Yes, flavor improves as it sits. Add cream just before serving for best results.
Creamy tomato basil soup delights with its balance of rich, tangy, and herbaceous notes. The dish is timeless, endlessly adaptable, and simple enough for cooks of all levels. Whether enjoyed on a frosty evening with toast or sipped cold for lunch, this soup brings comfort and flavor to the table. Try the recipe once, and watch it become a reliable favorite in your kitchen.
Tomato Basil Soup (Creamy Recipe)
Tomato basil soup is as comforting as it gets! Serve this creamy recipe with a grilled cheese sandwich. Dunk to your heart’s content.
Ingredients
- Salt and pepper
- 3 pounds ripe Roma tomatoes, halved
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 cup basil leaves, roughly chopped (reserve some for garnish)
- 1 cup heavy cream
- 4 tablespoons extra virgin olive oil, divided
- 3 cups vegetable broth
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- On a baking sheet, toss the halved tomatoes with 2 tablespoons of olive oil, salt, and pepper. Arrange them in a single layer, cut side up. Roast them for 40-45 minutes.
- Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Cook the onions for 5 minutes or until translucent. Add the garlic and cook it for 1 minute.
- Add the roasted tomatoes, vegetable broth, and basil (reserving some for garnish). Bring it to a boil, then reduce heat and simmer it for 15 minutes.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, puree in a blender in batches.
- Stir in the heavy cream. Taste and adjust seasonings as needed.
- Serve it hot, and enjoy!