How to Make the Perfect Tomato Basil Soup
American · Easy · 45 min · 4 servings
A silky smooth roasted tomato soup bursting with fresh basil and a touch of cream. This elevated classic pairs perfectly with a grilled cheese sandwich.
Why this recipe works
This Tomato Basil Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 28 oz canned whole San Marzano tomatoes
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 0.5 cup fresh basil leaves packed
- 2 tbsp olive oil
- 2 cups vegetable broth
- 0.5 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp sugar
- 0.5 tsp black pepper
Step by step instructions
Step 1: Saute aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the minced garlic and tomato paste and cook for 2 more minutes, stirring frequently to prevent burning.
Step 2: Build the soup
Pour in the canned tomatoes with all their juices and the vegetable broth. Add the sugar and black pepper. Stir to combine and bring the mixture to a boil, then reduce to a simmer.
Step 3: Simmer
Let the soup simmer uncovered for 20 minutes to allow the flavors to meld together and the tomatoes to break down completely. Stir occasionally.
Step 4: Blend smooth
Remove the pot from heat and add the fresh basil leaves. Use an immersion blender to blend the soup completely smooth. Alternatively transfer in batches to a blender but do not fill more than halfway with hot liquid.
Step 5: Finish with cream
Return the blended soup to low heat and stir in the heavy cream. Warm gently for 3 minutes but do not boil. Taste and adjust seasoning with salt. Serve with a drizzle of cream and fresh basil leaves on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → coconut cream for a dairy free version
- canned whole tomatoes → 2 lbs fresh roma tomatoes roasted in the oven
- sugar → a pinch of baking soda to reduce acidity without sweetness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Filling the blender too full with hot soup which can cause the lid to blow off and cause burns
- Skipping the sugar or acid balance step which leaves the soup tasting sharp and overly acidic
- Boiling the soup after adding cream which causes it to separate and look unappetizing
Nutrition facts
Per serving: 280 calories, 6g protein, 22g carbs, 18g fat, 5g fiber.
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