Classic Tomato Basil Soup

Name: Classic Tomato Basil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cans (28 ounces each) crushed tomatoes; 4 cups vegetable broth; 1 cup fresh basil leaves, packed; 1 teaspoon sugar; Salt and pepper, to taste; 1/2 cup heavy cream (optional)

Highlighted under: Warm & Hearty Dishes

I can’t express how comforting a steaming bowl of classic tomato basil soup can be. Growing up, it was a staple in our house during the colder months, and I’ve carried that love with me into adulthood. The simplicity of fresh tomatoes, fragrant basil, and a touch of cream make it a delightful meal on its own or as a perfect companion to a grilled cheese sandwich. Every spoonful wraps you in warmth, reminding you that simple ingredients can create something truly extraordinary.

Created by

Leo

Last updated on 2026-01-20T12:13:28.079Z

When I first started making tomato basil soup, I experimented with various methods and ingredients. After some trial and error, I discovered that roasting the tomatoes brings out their natural sweetness, elevating the flavor profile immensely. I also learned that adding fresh basil at the end of cooking helps maintain its vibrant color and fresh aroma. It's these little touches that turned a simple recipe into a family favorite.

One specific tip that I always recommend is to finish the soup with a dollop of sour cream or a drizzle of good-quality olive oil. It adds a delicious creaminess that balances the acidity of the tomatoes, making each bowl irresistible. Trust me, your guests will be asking for seconds!

Why You'll Love This Recipe
Rich, tangy flavor enhanced by fresh basil
Creamy texture that warms the soul
Perfect for any occasion, from weekday meals to cozy gatherings

The Power of Fresh Ingredients

Using fresh basil not only enhances the flavor of this tomato basil soup but also contributes aromatic oils that add depth to the dish. When selecting basil, look for bright green leaves without any browning or wilting. You can roughly tear the leaves before adding them to release more of their oils. If fresh basil isn't available, you can substitute with dried basil, but remember that dried herbs are more concentrated; use about one-third of the amount called for and add it earlier to allow the flavors to meld.

Crushed tomatoes are the foundation of this soup, providing both texture and flavor. Opt for canned San Marzano tomatoes if possible; their natural sweetness and lower acidity yield a richer taste. If you're feeling adventurous, you can roast whole tomatoes with a bit of olive oil and salt until caramelized. This adds a layer of caramelization, which enhances sweetness and provides a more complex flavor profile in the final soup.

Tips for a Perfect Blend

Blending your soup properly is crucial for achieving that luscious, velvety texture. If using an immersion blender, keep it submerged and move it around the pot to ensure a uniform blend. Watch for any unblended chunks; the goal is a smooth consistency that coats the back of a spoon. If using a regular blender, allow the soup to cool slightly and blend in batches to avoid overflow. Always place a kitchen towel over the lid to contain any splashes, and blend until fully smooth—this can take 30 seconds to a minute depending on your blender's power.

Should your soup turn out too thin, don't fret! You can thicken it by letting it simmer uncovered for an additional 10-15 minutes, which will reduce the liquid. Alternatively, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) and simmer for a few more minutes until thickened. If you prefer a heartier soup, consider adding small pasta or rice during the last 10 minutes of cooking for a delightful texture variation.

Storage and Serving Suggestions

Tomato basil soup not only tastes better the next day as the flavors meld, but it also stores beautifully. Allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, add a splash of vegetable broth or water to restore the desired consistency, as it may thicken during storage. Heat on the stove over low heat, stirring occasionally, until warmed through.

To elevate your serving experience, consider pairing this soup with a variety of toppings. Croutons add crunch, while a drizzle of balsamic reduction brings a sweet acidity that contrasts well with the rich flavors. For a more indulgent option, sprinkle freshly grated Parmesan or add a dollop of pesto before serving. This flexibility in presentation allows you to keep the meal exciting each time you enjoy it.

Ingredients

Gather the following ingredients to start making your tomato basil soup:

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cans (28 ounces each) crushed tomatoes
4 cups vegetable broth
1 cup fresh basil leaves, packed
1 teaspoon sugar
Salt and pepper, to taste
1/2 cup heavy cream (optional)

Once you have your ingredients ready, you’re all set to begin your culinary adventure.

Instructions

Here’s a simple step-by-step guide to making the perfect classic tomato basil soup:

Cook the Aromatics

In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add Tomatoes and Broth

Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring to a simmer.

Season the Soup

Add the sugar, salt, and pepper to taste. Reduce the heat to low and let the soup simmer for about 20 minutes.

Blend the Soup

Remove the pot from heat and add the fresh basil leaves. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully blend it in batches in a regular blender.

Finish with Cream

If desired, stir in the heavy cream for a richer texture. Taste and adjust seasoning if necessary before serving.

Serve your delicious soup hot, garnished with additional basil and a swirl of cream if you like. Enjoy!

Pro Tips

For an extra punch of flavor, add a splash of balsamic vinegar before serving. It contrasts beautifully with the sweet tomatoes.

Common Mistakes and Troubleshooting

One common mistake is overcooking the garlic, which can lead to bitterness. Always sauté garlic just until fragrant, about 1 minute, and then add other ingredients. If you accidentally let it go too long, you can mitigate bitterness by adding a teaspoon of sugar to the pot to balance the flavors.

Another issue can arise from using too much broth, diluting the rich flavor of the soup. If that happens, cooking down the soup without a lid will help concentrate the flavors. Be patient; it should take about 10-15 minutes to achieve the desired taste.

Creative Variations

For a twist on the classic recipe, try adding roasted red peppers for a smoky depth. Simply blend them in with the tomatoes for a creamy, colorful addition. Alternatively, spice it up with a pinch of red pepper flakes or a dash of hot sauce if you're a fan of heat—start small and adjust according to your taste.

If you're seeking a lighter option, replace the heavy cream with a splash of coconut milk. This will give the soup a hint of sweetness and a unique flavor profile while keeping it dairy-free. Combining it with lime juice before serving can create an exciting tang that pairs beautifully with the basil.

Questions About Recipes

→ Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Approximately 2.5 pounds of fresh tomatoes will yield the same amount as two cans.

→ How can I make this soup vegan?

Simply omit the heavy cream or replace it with a plant-based cream alternative. The soup will still be delicious!

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove before serving.

→ Can I freeze the soup?

Yes! This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers.