Tomato and Basil Soup

Experience the ultimate comfort in a bowl with this vibrant Tomato and Basil Soup. This Italian-inspired classic combines the natural sweetness of sun-ripened tomatoes with the aromatic punch of fresh basil, creating a velvety texture that is both light and satisfying. Perfect for a quick lunch or a cozy dinner, this soup is a celebration of simple, high-quality ingredients.

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The secret to this soup lies in the slow breakdown of the tomatoes and the infusion of garlic and onions. As the ingredients simmer together, the broth transforms into a rich, flavorful base that perfectly highlights the peppery notes of the fresh basil added right at the end.

Ingredients

• Vegetables: 1.5 kg ripe tomatoes (roughly chopped), 1 medium yellow onion (diced), 2 cloves garlic (minced)
• Liquids: 750 ml (3 cups) vegetable broth, 2 tbsp extra virgin olive oil (plus more for drizzling)
• Herbs & Seasoning: 1 small bunch fresh basil leaves (plus extra for garnish), 1 tsp sugar (optional, to balance acidity), salt and freshly ground black pepper to taste
• Garnish: 60 ml (1/4 cup) heavy cream or plant-based cream (optional)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Step 2

Stir in garlic and cook for 1 minute until fragrant.

Step 3

Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes start to break down.

Step 4

Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired. Simmer uncovered for 15 minutes.

Step 5

Remove from heat. Add basil leaves. Use an immersion blender to purée the soup until silky smooth (or blend in batches in a countertop blender).

Step 6

Taste and season with salt and pepper. For extra richness, stir in heavy cream if using.

Step 7

Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

Zusatztipps für die Zubereitung

For a richer and more complex flavor profile, you can roast the tomatoes in the oven at 200°C (400°F) for 30 minutes before adding them to the pot. This caramelizes the skins and enhances the natural sweetness of the fruit.

Varianten und Anpassungen

To make this soup strictly vegan, use a plant-based cream or simply omit the cream entirely; the puréed vegetables provide enough body on their own. For those who enjoy a bit of heat, a pinch of red pepper flakes added with the garlic works wonders.

Serviervorschläge

This Tomato and Basil Soup is best served warm alongside a thick slice of crusty artisan bread for dipping. It also pairs perfectly with a classic grilled cheese sandwich for a nostalgic and filling meal.

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With its vibrant color and deep, aromatic flavors, this soup is sure to become a staple in your kitchen. Whether enjoyed as a starter or a main course, the combination of fresh tomatoes and basil is a timeless duo that never fails to impress.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work beautifully. Use whole peeled tomatoes for the best texture and flavor. They're already cooked down, so reduce the simmering time by about 5 minutes.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. The flavors often develop and taste even better the next day. Reheat gently over medium-low heat, stirring occasionally.

→ Can I freeze this soup?

Absolutely. Freeze without the cream for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. Add fresh cream after reheating if desired.

→ What can I serve with this soup?

Crusty bread, garlic knots, or grilled cheese sandwiches are classic choices. For a lighter option, serve with a simple green salad dressed with balsamic vinaigrette.

→ How can I make it thicker?

Simmer longer to reduce the liquid, or add a peeled potato while cooking. Blend it together with the other vegetables for natural creaminess without altering the flavor profile.

→ Is roasting the tomatoes worth the extra step?

Roasting intensifies the natural sweetness and adds subtle caramelized notes. It's not necessary, but creates a deeper, more complex flavor that makes this feel like a restaurant-quality dish.