This Rich and Creamy Tomato Basil Soup is the perfect comfort food, blending sweet, ripe tomatoes with fresh basil and a luscious, creamy base. It’s a timeless classic that’s easy to prepare and perfect for chilly days, serving as a cozy lunch or dinner. Pair it with a grilled cheese sandwich or some crusty bread, and you’ve got a meal that will leave everyone satisfied.
The Story Behind Tomato Basil Soup
Tomato soup has been a staple of American cuisine since the 19th century, often served as a warming dish during cold weather. The addition of fresh basil and cream elevates this traditional soup, transforming it from a simple pantry meal to a flavorful, gourmet experience. This recipe was inspired by the combination of Italian flavors with American comfort food traditions, making it rich, creamy, and full of aromatic herbs.
Key Ingredients and Why They Matter
Tomatoes
Ripe tomatoes are the heart of this soup. For the best flavor, use fresh tomatoes when they’re in season or canned San Marzano tomatoes for a rich, consistent flavor year-round.
- Substitution Tip: If fresh tomatoes aren’t available, canned tomatoes work perfectly and still offer great flavor.
Fresh Basil
Fresh basil adds a fragrant, peppery brightness to the soup, making it taste fresh and vibrant.
- Pro Tip: For the best flavor, stir in the basil just before serving to preserve its color and aroma.
Heavy Cream
Heavy cream creates a rich, velvety texture that balances the acidity of the tomatoes and makes the soup luxurious.
- Substitution Tip: For a lighter option, you can use half-and-half or coconut milk for a dairy-free version.
How to Make Rich and Creamy Tomato Basil Soup
Step 1: Gather Your Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes or 4 cups fresh tomatoes, chopped
- 1 cup vegetable or chicken broth
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon butter (optional, for extra richness)
Step 2: Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Stir in the garlic and cook for another 1 minute until fragrant.
Step 3: Add Tomatoes and Seasonings
- Pour in the crushed tomatoes, broth, sugar, salt, black pepper, oregano, and thyme.
- Stir well and bring the mixture to a simmer.
- Reduce the heat and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
Step 4: Blend the Soup
- Remove the soup from heat and use an immersion blender to blend it until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy.
- Return the soup to the pot after blending.
Step 5: Add the Cream and Basil
- Stir in the heavy cream and butter (if using) for extra richness.
- Add the fresh basil and simmer the soup for another 5 minutes to allow the flavors to come together.
- Taste and adjust seasoning if necessary.
Step 6: Serve and Enjoy
- Ladle the soup into bowls and garnish with extra fresh basil leaves or a drizzle of cream.
- Serve hot with your favorite grilled cheese sandwich, crusty bread, or garlic bread on the side.
Serving Suggestions
This Rich and Creamy Tomato Basil Soup is a perfect match for grilled cheese sandwiches or a simple green salad. It’s also great topped with a sprinkle of parmesan cheese, croutons, or a dash of balsamic vinegar for added depth. Leftovers can be stored in the refrigerator for up to 3 days, and the soup freezes well for up to 3 months.
Variations and Add-Ins
Spicy Tomato Basil Soup
For a spicy kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup while it simmers.
Roasted Tomato Basil Soup
For a deeper, more robust flavor, roast fresh tomatoes with olive oil, garlic, and herbs at 400°F for 20-30 minutes before adding them to the soup.
Dairy-Free Tomato Basil Soup
Replace the heavy cream with coconut milk or almond milk for a creamy, dairy-free option. The coconut milk adds a subtle sweetness that complements the tomatoes beautifully.
Dietary Adaptations
Precise Diet Classifications:
- Vegetarian: Use vegetable broth for a fully vegetarian soup.
- Vegan: Replace heavy cream with coconut milk and skip the butter to make the soup vegan.
- Gluten-Free: This recipe is naturally gluten-free, but double-check your broth to ensure it’s gluten-free.
- Low-Carb/Keto: Reduce the amount of tomatoes and replace the sugar with a low-carb sweetener for a keto-friendly version.
Frequently Asked Questions
Tomato Basil Soup Frequently Asked Questions
Can I make this soup ahead of time?
Yes, tomato basil soup tastes even better the next day as the flavors have more time to develop. Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze tomato basil soup?
Yes! Allow the soup to cool completely, then store it in freezer-safe containers for up to 3 months. Reheat on the stovetop over low heat.
How do I prevent the cream from curdling in the soup?
To prevent curdling, make sure the soup isn’t too hot when adding the cream. Stir the cream in slowly, off the heat if possible.
[tasty-recipe id=”2628″]