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–+ servings
Tomato Basil Soup 1

Homemade Tomato Basil Soup

This classic comfort food transcends ordinary soup recipes, creating a ritual-like experience that warms both body and spirit. Our tomato basil soup recipe harnesses the natural sweetness of vine-ripened tomatoes and the aromatic power of fresh basil to create a bowl of nourishment that feels almost mystical in its simplicity and depth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Italian, Mediterranean
Servings 4 bowls
Calories 165 kcal

Equipment

  • Large Heavy-Bottomed Pot
  • Immersion Blender or Standard Blender

Ingredients
  

For the Soup Base

  • 2 pounds fresh, ripe tomatoes Roma or vine-ripened preferred, quartered
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons olive oil extra virgin for enhanced flavor notes
  • 1 cup fresh basil leaves plus extra for garnish
  • 3 cups vegetable broth low-sodium preferred
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional for gentle warmth
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper

For Finishing

  • 1/3 cup heavy cream optional, can substitute coconut cream for dairy-free option
  • 2 teaspoons honey or maple syrup balances acidity

Instructions
 

  • Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Add the quartered tomatoes, tomato paste, dried oregano, red pepper flakes (if using), salt, and pepper to the pot. Stir to combine, allowing the tomatoes to release their juices. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down.
  • Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover partially, and simmer for 25-30 minutes. During the last 5 minutes of simmering, add 3/4 cup of the fresh basil leaves, reserving the rest for garnish.
  • Remove the pot from heat and allow to cool slightly. Using an immersion blender, carefully purée the soup until smooth (alternatively, transfer in batches to a standard blender). For optimal smoothness, blend for at least 45 seconds longer than you think necessary.
  • Return the blended soup to low heat. If using, stir in the heavy cream (or coconut cream) and honey/maple syrup. Heat through without boiling. Taste and adjust seasoning as needed.
  • Tear the remaining fresh basil leaves and stir them in just before serving. Garnish with a drizzle of olive oil and additional basil if desired.

Notes

For depth of flavor, consider substituting one pound of fresh tomatoes with fire-roasted canned tomatoes. If fresh basil isn't available, use 2 tablespoons dried basil, though the vibrant flavor profile will be slightly altered. The earthy sweetness of carrots can be incorporated by adding one medium carrot, diced, during the initial sautéing stage.
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days, with flavors actually improving after 24 hours. For longer storage, freeze portions for up to 3 months.

Nutrition

Calories: 165kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 4gSodium: 610mgPotassium: 620mgFiber: 4gSugar: 9gVitamin A: 30IUVitamin C: 45mgCalcium: 8mg
Keyword Tomato Soup, Basil Soup, Tomato Basil Soup, Homemade Soup, Vegetarian Soup
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