The Comfort of Classic Tomato Basil, Made Effortless
There’s something inherently comforting about a warm bowl of tomato basil soup. This recipe takes that classic feeling and makes it incredibly achievable, even on a busy weeknight. With just a handful of fresh ingredients, you’ll transform humble tomatoes into a rich, velvety masterpiece that tastes like it simmered all day. The secret? Quality ingredients and a little love during the blend!
Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Cuisine: Italian-American | Diet: Vegetarian (if using vegetable broth) | Skill Level: Beginner | Cost: Affordable
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes (good quality is key!)
- 4 cups vegetable or chicken broth
- 1/2 cup fresh basil leaves, packed, plus more for garnish
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese (for crisps, optional)
👨🍳 Chef’s Tips
- For an extra layer of flavor, roast your tomatoes beforehand with a little olive oil, salt, and pepper until slightly caramelized. This deepens their sweetness.
- If you don’t have an immersion blender, a regular blender works perfectly. Just remember to blend in batches and be cautious with hot liquids by leaving the lid slightly ajar or removing the center cap, covering with a towel.
- Adjust the creaminess to your liking: add more heavy cream for a richer soup, or omit it for a lighter, dairy-free version (using coconut milk instead).
- To make it heartier, consider adding some small pasta shapes like ditalini or orzo during the last 10 minutes of simmering.
Preparation
- Prepare your aromatics: Finely chop the yellow onion and mince the garlic cloves. Having these ready ensures a smooth cooking process and prevents burning. The smaller the chop, the faster they’ll release their flavorful oils.
- Measure your liquids: Open and measure out the crushed tomatoes and broth. This ‘mise en place’ helps you focus on the cooking steps without interruption. Ensure your basil is washed and ready to add later.
- For Parmesan crisps (optional): Line a baking sheet with parchment paper. Spoon small mounds of grated Parmesan cheese, about 1-2 tablespoons each, leaving space between them. This will allow them to crisp up perfectly later.
Cooking
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You’re looking for a sweet, mellow aroma and a slight golden hue – this is the foundation of your soup’s flavor.
- Build the base: Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown, as burnt garlic can taste bitter. The wonderful, pungent aroma of fresh garlic will fill your kitchen.
- Simmer the tomatoes: Pour in the crushed tomatoes and broth. Stir well to combine. If using, add the sugar now to help balance the acidity of the tomatoes. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes. This allows the flavors to meld beautifully and the tomatoes to break down further.
- Add basil and blend: Remove the pot from the heat. Stir in the fresh basil leaves. The vibrant green color will instantly brighten the soup. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender, blending until velvety smooth (be sure to vent the lid for hot liquids!). The soup will transform into a rich, uniform orange-red color.
- Finish with cream and season: Return the pot to low heat. Stir in the heavy cream until fully incorporated. The soup will become noticeably lighter in color and incredibly luscious. Taste and season generously with salt and freshly ground black pepper. Adjust sugar if needed. The final taste should be balanced – sweet, savory, and slightly tangy.
- Bake Parmesan crisps (if making): While the soup simmers, bake the Parmesan mounds in a preheated oven at 375°F (190°C) for 5-8 minutes, or until golden brown and crispy. Watch them closely, as they can burn quickly. Once golden, remove from oven and let cool on the baking sheet for a few minutes to crisp further before carefully peeling off.
Serving
Ladle the hot, velvety tomato basil soup into bowls. Garnish with a fresh basil leaf or a drizzle of olive oil, and serve immediately with a Parmesan crisp perched on the rim of the bowl or crumbled over the top. A side of crusty bread for dipping is highly recommended.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10g |
| Carbohydrates | 35g |
| Fat | 25g |
A Simple Pleasure, Masterfully Achieved
This Velvety Tomato Basil Soup is proof that culinary brilliance doesn’t always require hours in the kitchen. It’s a warm hug in a bowl, showcasing the pure, bright flavors of fresh ingredients. Whether it’s a quick lunch or a comforting dinner, this soup delivers every time, leaving you satisfied and warm from the inside out. Enjoy the simple, profound pleasure of homemade goodness.
Tags: tomato soup, basil soup, creamy soup, easy soup, vegetarian soup, comfort food
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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