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 soup has become a family favorite especially on chilly evenings when we want something warm and comforting.
Ingredients
- Olive oil: 2 tbsp
- Yellow onion: 1 medium diced
- Garlic cloves: 2 minced
- Ripe tomatoes: 2 lbs (900 g) chopped (or 2 cans <28 oz> whole peeled tomatoes drained)
- Carrot: 1 medium peeled and diced
- Vegetable stock: 3 cups (720 ml) gluten-free if required
- Heavy cream: 1/2 cup (120 ml) or coconut cream for dairy-free option
- Tomato paste: 1 tbsp
- Sugar: 1 tsp optional to balance acidity
- Salt: 1/2 tsp or to taste
- Black pepper: 1/4 tsp freshly ground
- Red pepper flakes: 1/4 tsp optional for heat
- Fresh basil leaves: 1/2 cup (15 g) packed plus extra for garnish
- Unsalted butter: 2 tbsp 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 to 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 Sharing this soup always brings back warm memories of family dinners around the table.
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 per serving
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This tomato and basil soup is the perfect comforting dish for any day its simple to make and delightful to enjoy.
Recipe Questions & Answers
- → What type of tomatoes work best?
Ripe fresh tomatoes or canned whole peeled tomatoes both provide a rich, balanced base for a vibrant flavor.
- → Can I make it dairy-free?
Yes, substitute heavy cream with coconut cream and omit the butter to keep it smooth and rich without dairy.
- → How is the soup thickened to be creamy?
Simmering fresh vegetables with tomato paste and pureeing the mix creates a naturally silky texture enhanced by cream and butter.
- → What herbs complement the flavor?
Fresh basil is key for a fragrant finish, balancing the tomato’s acidity with aromatic, sweet notes.
- → Can this be prepared ahead of time?
Absolutely. It keeps well refrigerated and its flavors often deepen after resting, making it great for advance preparation.