Print

Tomato Basil Soup

Creamy tomato basil soup with fresh basil and a wooden spoon.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A velvety, comforting soup with the sweet depth of caramelized onions and the vibrant freshness of basil. It’s simple enough for a weeknight but feels special, perfect for pairing with grilled cheese.

Ingredients

Scale
  • 2 tablespoons olive oil or unsalted butter
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can whole peeled San Marzano tomatoes with juices
  • 2 cups vegetable broth
  • 1/4 cup fresh basil leaves, packed, plus more for garnish
  • 1 teaspoon granulated sugar (optional)
  • 1/2 cup heavy cream or half-and-half
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until soft and golden.
  2. Add the minced garlic and cook for 2 more minutes until fragrant.
  3. Add the canned tomatoes and vegetable broth. Use a spoon to break up the tomatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove from heat. Carefully blend the soup until completely smooth using an immersion blender or a countertop blender (in batches).
  5. Return the soup to the pot over low heat. Stir in the fresh basil leaves until wilted.
  6. Stir in the heavy cream. Taste and season with salt, pepper, and the optional sugar to balance acidity.
  7. Serve warm, garnished with extra basil and black pepper.

Notes

For a dairy-free version, use full-fat coconut milk instead of cream. The soup freezes well; omit the cream before freezing and add it when reheating. Do not substitute dried basil for fresh.

Nutrition

Find it online: https://harmonymeal.com/tomato-basil-soup/