Tomato and Basil Soup

Experience the ultimate comfort in a bowl with this velvety Tomato and Basil Soup. This Italian-inspired dish features ripe, juicy tomatoes simmered to perfection with sweet yellow onions, garlic, and aromatic fresh basil, finished with a luscious drizzle of extra virgin olive oil.

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Whether you are serving it as a light lunch or a cozy dinner starter, this soup captures the essence of fresh, wholesome ingredients in every spoonful.

Ingredients

• Vegetables: 1.5 kg ripe tomatoes (roughly chopped), 1 medium yellow onion (diced), 2 cloves garlic (minced)
• Liquids: 750 ml (3 cups) vegetable broth, 2 tbsp extra virgin olive oil (plus more for drizzling)
• Herbs & Seasoning: 1 small bunch fresh basil leaves (plus extra for garnish), 1 tsp sugar (optional, to balance acidity), salt and freshly ground black pepper (to taste)
• Garnish: 60 ml (1/4 cup) heavy cream or plant-based cream (optional)

Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Step 2: Add Garlic

Stir in garlic and cook for 1 minute until fragrant.

Step 3: Cook the Tomatoes

Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes start to break down.

Step 4: Simmer

Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired. Simmer uncovered for 15 minutes.

Step 5: Blend

Remove from heat. Add basil leaves. Use an immersion blender to purée the soup until silky smooth (or blend in batches in a countertop blender).

Step 6: Season

Taste and season with salt and pepper. For extra richness, stir in heavy cream if using.

Step 7: Serve

Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

Zusatztipps für die Zubereitung

For a richer and more concentrated flavor, roast the tomatoes in the oven at 200°C (400°F) for 30 minutes before adding them to the pot.

Varianten und Anpassungen

To make this recipe entirely vegan, use a plant-based cream or simply omit the cream altogether. The soup remains incredibly flavorful and velvety without it.

Serviervorschläge

Serve this comforting soup with a side of crusty bread or classic grilled cheese sandwiches for the perfect pairing.

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This Tomato and Basil Soup is a timeless classic that delivers warmth, nutrition, and incredible flavor with every bowl.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work perfectly. Use whole peeled tomatoes or crushed tomatoes for the best results. The cooking time remains the same, though you may need slightly less broth since canned tomatoes release more liquid during cooking.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently over medium-low heat, stirring occasionally. If frozen, thaw in the refrigerator overnight before reheating.

→ What can I serve with this soup?

Crusty bread, garlic bread, or grilled cheese sandwiches are classic accompaniments. For a lighter option, serve with a simple green salad dressed with balsamic vinaigrette. The soup also pairs beautifully with focaccia or bruschetta.

→ How can I make this soup extra creamy without dairy?

Blend in a small amount of soaked cashews, coconut cream, or puréed white beans. Alternatively, add a splash of full-fat canned coconut milk for richness. These options create a luxurious texture while keeping it plant-based.

→ Why add sugar to the soup?

Sugar balances the natural acidity of tomatoes, especially helpful when using tomatoes that aren't perfectly ripe. Start with 1 teaspoon and adjust to taste. You can also use grated carrots or a splash of balsamic vinegar as natural alternatives.

→ Can I make this soup in advance?

Absolutely. In fact, the flavors deepen and improve after sitting overnight. Make it up to 2 days ahead, cool completely, and refrigerate. Reheat gently before serving, adding a splash of broth if needed to adjust consistency.