Save 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 comforting classic has been a favorite in my kitchen for years, bringing warmth and smiles to every meal.
Ingredients
- Vegetables: 2 tbsp olive oil, 1 medium yellow onion diced, 2 garlic cloves minced, 2 lbs (900 g) ripe tomatoes chopped (or 2 cans [28 oz] whole peeled tomatoes drained), 1 medium carrot peeled and diced
- Liquids: 3 cups (720 ml) vegetable stock (gluten-free if required), 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free option), 1 tbsp tomato paste
- Herbs & Seasonings: 1 tsp sugar (optional to balance acidity), 1/2 tsp salt or to taste, 1/4 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional for heat), 1/2 cup (15 g) fresh basil leaves packed plus extra for garnish
- Finishing: 2 tbsp unsalted butter (optional for richness)
Instructions
- Step 1:
- 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.
- Step 2:
- Add the garlic and cook for 1 minute until fragrant.
- Step 3:
- Stir in the tomato paste cook for 1 minute.
- Step 4:
- 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.
- Step 5:
- Remove from heat. Stir in the fresh basil leaves.
- Step 6:
- Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
- Step 7:
- Return the soup to low heat. Stir in the cream and butter until fully incorporated and heated through. Adjust seasoning to taste.
- Step 8:
- Ladle into bowls garnish with extra basil and serve hot.
Save This soup brings my family together especially on chilly evenings when we gather around the table to enjoy warmth and comfort.
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
Save This homemade tomato and basil soup is a simple yet flavorful dish perfect for any occasion or season.
Recipe FAQs
- → What type of tomatoes work best?
Ripe fresh tomatoes provide the best natural sweetness and flavor, but whole peeled canned tomatoes are a convenient alternative.
- → How can I make it dairy-free?
Use coconut cream instead of heavy cream and omit butter to keep it creamy and vegan-friendly.
- → Can I add heat to this dish?
Yes, adding crushed red pepper flakes during cooking enhances warmth without overpowering the fresh basil and tomato flavors.
- → What is a good garnish for this dish?
Fresh basil leaves add a bright, aromatic finish. A drizzle of olive oil or a small dollop of cream can also elevate the presentation.
- → How should I store leftovers?
Keep any leftovers refrigerated in an airtight container for up to 3 days. Reheat gently on the stove to preserve the flavors and texture.