Tomato Basil Soup
Few things make me happier than a pot of homemade tomato basil soup bubbling away on the stove. Ladle up a bowl, grab your favorite grilled cheese, and let’s savor this classic comfort together!
Variations & Substitutions
For a little smoky flair, toss in a pinch of smoked paprika or a splash of hot sauce. If you’re out of heavy cream, try stirring in half-and-half or even a dollop of sour cream for richness.
Want a chunkier texture? Skip blending half the soup and stir it back in at the end. Craving extra protein? Add cooked shredded chicken or crispy pancetta on top for a hearty twist.
Tips & Tricks for Perfect Results
Sautéing the onions until they’re golden really sets the base flavor, so don’t rush that step. For the smoothest texture, an immersion blender is your best friend—just be careful of splatters!
Always add the cream off the heat to prevent curdling. And don’t forget to taste as you go; tomatoes can vary in acidity, so a pinch more sugar or salt might be just what your soup needs.
Storage & Reheating
Let the soup cool to room temperature before storing in an airtight container in the fridge—good for up to four days. To reheat, gently warm on the stovetop over low heat, stirring occasionally.
If you’d like to freeze it, skip the cream, freeze the soup, and add cream after thawing and reheating for the best texture.
Tomato Basil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 28-ounce can whole peeled tomatoes
- 2 cups chicken broth
- 1 teaspoon sugar
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves chopped (plus extra for garnish)
Instructions
- In a large pot over medium heat, warm the olive oil. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Pour in the tomatoes (with juices), chicken broth, sugar, salt, and pepper. Bring to a gentle boil, then reduce heat and let it simmer for 15 minutes.
- Remove the pot from heat. Add the basil. Use an immersion blender to puree the soup right in the pot, or carefully transfer to a blender in batches.
- Stir in the heavy cream. Warm the soup gently over low heat for 2-3 minutes. Taste and adjust seasoning if needed.
- Ladle into bowls, garnish with extra basil, and maybe a swirl of cream if you’re feeling fancy!
