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tomato basil soup
Milica

Creamy Tomato Basil Soup Recipe

When the weather cools down or you need a comforting dish, tomato basil soup is the perfect go-to recipe.
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Course: Main Course
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes optional, for a hint of spice
  • 2 pounds ripe Roma tomatoes, roughly chopped
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups vegetable stock or chicken stock, if preferred
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar to balance acidity
  • 1 cup fresh basil leaves, loosely packed
  • ½ cup heavy cream or coconut cream for a dairy-free option
  • Salt and freshly ground black pepper, to taste
  • For garnish: fresh basil leaves, a drizzle of olive oil, and grated Parmesan cheese optional

Method
 

Sauté the Aromatics
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté it for 4 to 5 minutes, stirring occasionally until it becomes soft and translucent. Stir in the minced garlic and red pepper flakes, cooking for an additional 30 seconds to release their flavors.
Add the Tomatoes
  1. Once the aromatics are fragrant, add the chopped fresh tomatoes, canned whole tomatoes (including their juices), and tomato paste to the pot. Stir everything together to combine the ingredients. Cook the mixture for 5 to 7 minutes, allowing the tomatoes to soften and release their juices.
Simmer the Soup
  1. Pour in the vegetable stock and stir in the sugar to cut through the tomatoes’ natural acidity. Season the soup with salt and black pepper to taste.
  2. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes. This gives the flavors a chance to meld together beautifully.
Blend Until Creamy
  1. After the soup has simmered, remove it from the heat. Add the fresh basil leaves to the pot and give it a quick stir. Using an immersion blender, puree the soup directly in the pot until it becomes smooth and creamy.
  2. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches. Be cautious when blending hot liquids — allow steam to escape by removing the center cap of the blender lid and covering it with a kitchen towel.
Add the Cream
  1. Return the blended soup to the pot if you used a countertop blender. Stir in the heavy cream to give the soup a luscious, velvety texture. Taste the soup and adjust the seasoning with more salt or pepper, if needed.
  2. If you prefer a thinner consistency, you can add a splash of additional stock or water.
Serve and Garnish
  1. Ladle the warm soup into bowls and garnish it with a drizzle of olive oil, a sprinkle of grated Parmesan cheese, and a few fresh basil leaves.
  2. Serve the soup with a slice of crusty bread, garlic toast, or a classic grilled cheese sandwich for the ultimate comfort food experience.