If there’s one dish that captures the very heart of cozy comfort, it’s this Tomato Basil Soup Recipe. Imagine dipping a warm chunk of bread into a velvety, tomato-rich soup swirled with fragrant basil – it’s simple, satisfying, and effortlessly delicious. This recipe balances sweetness, tang, and creaminess, making it a go-to for Wednesdays after work, lazy Sundays at home, or anytime you crave wholesome flavor without fuss. Whether you serve it as a main or an elegant starter, you’ll see how the combination of ripe tomatoes and fresh basil turns an everyday bowl of soup into something truly special.

Ingredients You’ll Need

The beauty of this Tomato Basil Soup Recipe is in its straight-forward ingredient list. Each component plays a vital role, layering flavor, color, and that signature creamy finish you’ll be thinking about days later.

Olive oil: Gives the base a fruity richness that carries all the flavors beautifully.
Yellow onion: Adds essential sweetness and depth to the soup.
Garlic: Lends a sharp, aromatic kick that infuses into every spoonful.
Whole peeled tomatoes (canned, with juice): The star ingredient, offering robust tomato flavor and the iconic red color.
Tomato paste: Intensifies the tomato essence and adds body.
Sugar: Just a touch balances the acidity of the tomatoes.
Salt: Enhances the natural flavors of every ingredient.
Black pepper: Brings gentle warmth and a little bite.
Dried oregano: Layers in subtle earthiness that complements the basil.
Fresh basil leaves: Chopped and stirred in for fresh, herbal brightness.
Vegetable broth (or chicken broth): Adds richness and depth, making the soup hearty yet light.
Heavy cream or coconut milk (optional): Swirled in for a dreamy, creamy finish, or a dairy-free option for vegan friends.
Fresh basil and cracked black pepper (for garnish): Gives every bowl a photogenic finish and burst of flavor.

How to Make Tomato Basil Soup Recipe

Step 1: Sauté the Aromatics

Start by adding olive oil to a large pot and warming it over medium heat. Toss in your chopped onion, letting it cook for about 5 to 6 minutes until it’s soft and translucent. You’ll notice the kitchen filling with a fragrant, savory aroma – that’s when onions are at their best. Next, stir in the minced garlic and let it cook for about 30 seconds. You want the garlic just fragrant, not browned, to avoid any bitter notes.

Step 2: Build Tomato Flavor

Now’s the time to layer on the tomato goodness. Add the tomato paste and stir it in for about a minute – this slight toasting brings out deeper, richer notes. Then pour in both cans of whole peeled tomatoes (including all that luscious juice), along with the sugar, salt, black pepper, dried oregano, and chopped fresh basil. Give it all a big stir so the flavors start mingling together.

Step 3: Simmer and Blend

Pour in the vegetable (or chicken) broth, and bring the mixture to a gentle simmer. Uncover the pot and let everything cook together for 20 to 25 minutes, stirring occasionally. The tomatoes will break down, the broth will deepen in color, and the basil will seamlessly blend into the soup. For that smooth, restaurant-style finish, use an immersion blender to puree the soup right in the pot, or carefully blend in batches in your countertop blender.

Step 4: Add the Creamy Finish

This step is where magic happens! Stir in the heavy cream for a classic creamy touch, or swirl in rich coconut milk for a dairy-free, vegan option. Let the soup simmer for another 5 minutes, giving it a final taste and adjusting salt or pepper if needed. You’ll end up with a glossy, rich Tomato Basil Soup Recipe that’s ready for the spotlight.

Step 5: Serve and Savor

Ladle the hot soup into bowls and finish with a sprinkle of fresh basil and a crack of black pepper. Every spoonful should be bursting with tomato and basil flavor – truly a treat for both the eyes and palate.

How to Serve Tomato Basil Soup Recipe

Garnishes

This soup loves to be dressed up! Add a generous sprinkle of chopped fresh basil and a twist of cracked black pepper right before serving. For an extra-special touch, drizzle on a little olive oil or add a dollop of cream. A few croutons or even a shard of Parmesan crisp can elevate your Tomato Basil Soup Recipe into restaurant-worthy territory.

Side Dishes

There’s a reason grilled cheese and crusty bread are classic pairings – they’re perfect dunkers for this Tangy Tomato Basil Soup Recipe. Try it with a toasted baguette, a rustic sourdough roll, or even a warm buttery biscuit. For lighter options, a simple green salad with a sharp vinaigrette also balances out the soup’s creamy richness.

Creative Ways to Present

Want to wow your guests? Serve your Tomato Basil Soup Recipe in small espresso cups for an elegant starter, or pour it into mini bread bowls for a heartier twist. You can even top each bowl with microgreens or edible flowers for an Instagram-worthy finish. Don’t forget a playful swirl of cream for a beautiful marble effect!

Make Ahead and Storage

Storing Leftovers

Let your Tomato Basil Soup Recipe cool to room temperature, then transfer it to an airtight container. It keeps beautifully in the fridge for up to 4 days, and honestly, the flavors get even better as they meld together! Store garnishes separately and add them fresh when you serve the soup again.

Freezing

This soup is freezer-friendly! Ladle completely cooled Tomato Basil Soup Recipe into freezer-safe containers or bags (leave about an inch at the top for expansion), then freeze for up to 3 months. Hold off on adding cream or coconut milk until after thawing for the best texture.

Reheating

Warm your soup gently over medium heat on the stove, stirring frequently for even heating. If you’re reheating from frozen, thaw overnight in the fridge before warming. Give it a good stir; add the cream or coconut milk if you withheld it earlier, and taste for seasoning. It’ll be just as comforting as the day you made it!

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If it’s tomato season, fresh ripe tomatoes will make your Tomato Basil Soup Recipe taste divine. Just peel and chop them, and simmer a little longer to break them down – you may need to add a touch more broth to get the perfect consistency.

What can I use instead of heavy cream?

For a lighter soup, you can skip cream altogether, or use half-and-half or even whole milk. For a vegan version, coconut milk is a dream – it adds a subtle sweetness and silky texture without overpowering the tomato and basil flavors.

Do I have to use an immersion blender?

Nope! An immersion blender is super convenient, but a regular blender or even a food processor works, too. Just blend the soup in batches and be careful with the hot liquid – always vent the lid and cover with a towel to avoid splatters.

Can I add other vegetables to this soup?

Definitely! Roasted red peppers, carrots, or celery blend in well. Just sauté them with the onions to start, then proceed with the rest of the Tomato Basil Soup Recipe. Feel free to experiment and make it your own.

Is this recipe gluten-free?

Yes – as written, the Tomato Basil Soup Recipe is gluten-free. If you’re serving it with bread, just be sure to choose a gluten-free option if needed!

Final Thoughts

If you’re looking for an easy, heartwarming meal that delivers big on flavor and comfort, this Tomato Basil Soup Recipe is your ticket to cozy contentment. I can’t wait for you to savor that first spoonful – give it a try and watch this simple classic become your new favorite!

Tomato Basil Soup Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Tomato Basil Soup recipe that is easy to make and perfect for any time of the year. This creamy soup is a blend of rich tomatoes, aromatic basil, and warm spices, creating a satisfying dish that pairs well with a variety of sides.

Ingredients

Scale

For the Soup:

2 tablespoons olive oil
1 medium yellow onion (chopped)
3 cloves garlic (minced)
2 (28-ounce) cans whole peeled tomatoes with juice
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 cup fresh basil leaves (chopped)
2 cups vegetable broth (or chicken broth)
1/2 cup heavy cream or coconut milk (optional for creaminess)
fresh basil and cracked black pepper for garnish

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Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 to 6 minutes, until translucent.
Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute.
Add the canned tomatoes with their juices, sugar, salt, black pepper, oregano, and basil. Pour in the broth and bring the mixture to a simmer.
Cook uncovered for 20 to 25 minutes, stirring occasionally to blend the flavors.
Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a blender.
Stir in the heavy cream or coconut milk if using, and simmer for another 5 minutes.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil and cracked black pepper.