Save The first time I made this soup was during one of those cold, rainy Sundays when the kitchen felt like the only warm place in the house. I had way too many tomatoes from the farmers market that needed using, and something about simmering them for hours just made sense. My roommate kept wandering in, asking what smelled so incredible, and honestly, that rich, tomato aroma filling the whole apartment might be my favorite part of this recipe.
Last winter, I made a huge batch for my sister when she was feeling under the weather. She texted me three days later asking for the recipe because apparently it was the only thing that actually sounded good to eat. Thats when I knew this wasnt just soup anymore, it was comfort in a bowl.
Ingredients
- 1.5 kg ripe tomatoes: The riper and uglier the tomatoes, the better your soup will taste
- 1 medium yellow onion: This builds that savory foundation that makes tomato soup actually satisfying
- 2 cloves garlic: Dont be shy with it, garlic and tomatoes are best friends
- 750 ml vegetable broth: Homemade broth adds depth, but store bought works perfectly fine too
- 2 tbsp extra virgin olive oil: Use the good stuff here since youre drizzling it at the end
- 1 small bunch fresh basil: Add this at the very end to preserve that bright, fresh flavor
- 1 tsp sugar: Just a pinch helps balance out tomatoes that are too acidic
- Salt and freshly ground black pepper: Taste as you go, every batch needs something different
- 60 ml heavy cream: Totally optional, but it makes everything silkier
Instructions
- Start with the aromatics:
- Heat the olive oil in your large pot over medium heat and toss in the diced onion. Let it soften for about 5 minutes until it turns translucent and smells sweet, then stir in the garlic for just one minute so it doesnt burn.
- Break down the tomatoes:
- Add all those chopped tomatoes to the pot and cook for 10 minutes. Youll see them start to collapse and release their juices, which is exactly what you want before adding any liquid.
- Simmer everything together:
- Pour in the vegetable broth and bring it to a gentle simmer. If your tomatoes taste particularly sharp, stir in that teaspoon of sugar now. Let it bubble away uncovered for 15 minutes to concentrate the flavors.
- Make it silky smooth:
- Take the pot off the heat and toss in the basil leaves. Use your immersion blender right in the pot, or work in batches with a regular blender, until the soup is completely smooth and creamy.
- Season and serve:
- Taste the soup and add salt and pepper until it sings. Stir in the cream now if youre using it, then ladle into bowls and finish with a generous drizzle of olive oil and fresh basil.
Save Ive started keeping emergency portions of this in my freezer for those nights when cooking feels impossible. Just thaw it in the fridge overnight, reheat gently, and dinner is done. My neighbor actually asked if I would make her some to freeze after she tried it at my last dinner party.
Making It Your Own
Sometimes I add a pinch of red pepper flakes right at the beginning when Im cooking the onions. That tiny bit of heat cuts through the richness and makes every spoonful more interesting. Other times, when Im feeling fancy, I stir in a spoonful of pesto at the very end instead of plain basil.
What To Serve With It
A grilled cheese sandwich is classic for a reason, but honestly, a thick slice of crusty bread rubbed with raw garlic and olive oil might be even better. I also love serving this alongside a simple arugula salad dressed with lemon vinaigrette, the bitterness balances the sweet tomatoes perfectly.
Make Ahead Storage
This soup actually tastes better the next day, which makes it perfect for meal prep or entertaining. Let it cool completely before transferring to airtight containers. It keeps in the fridge for up to five days and freezes beautifully for three months.
- Leave the cream out if freezing and add it when reheating
- Reheat gently over low medium heat, stirring occasionally
- Never boil it after adding cream or it might separate
Save Theres something so satisfying about turning a pile of tomatoes into something this elegant. Hope this soup brings as much comfort to your kitchen as it has to mine.
Recipe Questions & Answers
- → Can I use canned tomatoes instead of fresh?
Yes, canned whole tomatoes work perfectly. Use two 28-ounce cans and drain excess liquid before adding to the pot. They're already cooked down, which reduces simmering time by about 5 minutes.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The flavors actually develop and improve overnight. Reheat gently over medium-low heat, stirring occasionally to prevent separation.
- → Is freezing recommended?
Absolutely. Freeze portions in freezer-safe containers for up to 3 months. Leave space at the top as liquids expand when frozen. Thaw overnight in the refrigerator before reheating.
- → What's the best way to achieve the smoothest texture?
An immersion blender works wonderfully directly in the pot. For ultra-smooth results, pass the puréed soup through a fine-mesh sieve to remove any remaining pulp or seeds. This restaurant technique creates an exceptionally silky finish.
- → Can I make this without cream?
Certainly. The soup is delicious and creamy without any dairy. Simply purée thoroughly—the tomatoes naturally create a rich body. Add a small pat of butter or extra olive oil for mouthfeel if desired.
- → What pairs well with this soup?
Crusty bread, garlic bread, or grilled cheese sandwiches are classic companions. A side salad with balsamic vinaigrette also balances the richness. For an elegant touch, serve with basil pesto crostini.