Tomato and Basil Soup

The first time I made this soup was on a rainy Tuesday when I had too many tomatoes from the farmers market going soft on my counter. Something about the way the basil hit that hot pot filled my entire apartment and made even a gray afternoon feel cozy and bright.

I once served this at a dinner party where my friend Sarah took three bowls and finally admitted she could eat soup every single night. Now whenever tomatoes are in season, she texts me asking if the soup pot is on.

Ingredients

• 1.5 kg ripe tomatoes: The riper and uglier the better, they break down beautifully into sweet velvety goodness
• 1 medium yellow onion: Diced small so it melts into the soup without any crunchy bits
• 2 cloves garlic: Minced fresh, nothing beats that aromatic hit when it hits the hot oil
• 750 ml vegetable broth: Low sodium lets you control the salt level perfectly
• 2 tbsp extra virgin olive oil: Plus more for drizzling, because that grassy finish makes everything sing
• 1 small bunch fresh basil: Add it at the end so it stays bright and peppery, not cooked away
• 1 tsp sugar: Just enough to tame really acidic tomatoes, trust your tastebuds here
• Salt and pepper: Season generously at every stage, soup needs more than you think
• 60 ml heavy cream: Totally optional but adds that luxurious restaurant style richness

Instructions

Build your flavor foundation:

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

Wake up the garlic:

Stir in minced garlic and cook for just 1 minute until fragrant, do not let it brown or it will turn bitter.

Break down the tomatoes:

Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until they start collapsing and releasing their juices.

Let it simmer together:

Pour in vegetable broth, bring to a gentle simmer, add sugar if using, and cook uncovered for 15 minutes to let flavors meld.

Purée until silky:

Remove from heat, add basil leaves, and use an immersion blender until completely smooth, or blend in batches if using a countertop blender.

Season and enrich:

Taste and adjust salt and pepper, then stir in heavy cream if you want that extra velvety finish.

Finish with flair:

Ladle into bowls and drizzle generously with olive oil, then scatter fresh basil leaves on top like confetti.

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This recipe became my go to comfort food during a particularly difficult winter when soup felt like the only thing that made sense. Something about lifting a warm bowl to your face and inhaling that basil scented steam just heals.

Making It Your Own

Sometimes I toss in a pinch of red pepper flakes right with the garlic for gentle warmth that cuts through the sweetness. AParmesan rind simmered in the broth adds insane umami depth without any dairy chunks.

The Perfect Texture

I learned the hard way that blending hot soup requires caution, but the reward is that restaurant quality silkiness. If it is too thick, add more broth a splash at a time until it coats the spoon beautifully.

Serving Suggestions

A grilled cheese sandwich dunked into this is basically edible nostalgia. Crusty bread rubbed with raw garlic and olive oil makes it feel like an Italian bistro experience.

• Leftovers actually taste better the next day as flavors continue to develop
• Freezes beautifully for up to three months if you want to batch cook
• Reheat gently over low heat to preserve that fresh basil brightness

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There is something deeply satisfying about turning a pile of humble tomatoes into something this elegant and comforting. Hope it brings your kitchen as much joy as it has brought mine over the years.

Recipe Questions & Answers

→ Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes or crushed tomatoes work perfectly. Use about two 28-ounce cans and adjust cooking time as needed since they're already softened.

→ How long will this soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 4-5 days. The flavors often develop and improve after a day or two.

→ Can I freeze this soup?

Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

→ What's the best way to get the smoothest texture?

An immersion blender works wonders directly in the pot. For ultra-smooth results, pass the blended soup through a fine-mesh sieve to remove any remaining pulp or seeds.

→ How can I make this soup more filling?

Stir in cooked white beans or small pasta shapes during the last 10 minutes of simmering. A grilled cheese sandwich or slice of crusty bread on the side also makes it a complete meal.