There’s nothing quite like a warm bowl of tomato basil soup on a chilly day, especially when it’s made from scratch. I’ve spent years perfecting this recipe to capture the essence of fresh tomatoes and aromatic basil in every spoonful. The secret lies in roasting the tomatoes to deepen their flavor and balancing it with a hint of cream. What sets this version apart will make you rethink store-bought altogether.
Recipe
There’s something magical about a bowl of homemade tomato basil soup—rich, velvety, and bursting with fresh flavors that make store-bought versions taste like a sad imitation.
This recipe? It’s the real deal. I’ve made it countless times, tweaking it until every spoonful is pure comfort in a bowl. The secret? Sweet roasted tomatoes, fragrant basil, and a splash of cream that ties it all together.
You’ll swear you’re eating sunshine. Trust me, once you try this, you’ll never go back to the canned stuff. Let’s make soup that tastes as good as it smells simmering on the stove.
Ingredients
The secret to a truly exceptional tomato basil soup lies in the quality of its ingredients. Fresh, ripe tomatoes are non-negotiable—they bring a natural sweetness and depth of flavor that canned versions simply can’t match.
Paired with aromatic basil and a few pantry staples, this recipe transforms humble ingredients into a comforting, restaurant-worthy dish. Here’s what you’ll need:
- Fresh tomatoes (about 2 lbs.): Use ripe, in-season tomatoes for the best flavor. If fresh ones aren’t available, high-quality canned whole tomatoes are a decent substitute.
- Fresh basil leaves: A generous handful adds a vibrant, herbaceous note. Dried basil works in a pinch, but fresh is a game-changer.
- Olive oil: A drizzle for sautéing—it adds a rich base flavor.
- Onion and garlic: These aromatics form the foundation of the soup’s savory depth. Yellow onions are ideal, but shallots can work too.
- Vegetable or chicken broth: Use low-sodium to control the saltiness. Homemade stock is a bonus if you have it.
- Heavy cream (optional): For a touch of richness. If you prefer a lighter version, substitute with coconut milk or omit entirely.
- Salt and black pepper: Essential for seasoning. Taste as you go!
- Sugar (optional): A pinch can balance the acidity of the tomatoes if needed.
For a final touch, consider garnishing with a swirl of cream, extra basil leaves, or a drizzle of olive oil to elevate the presentation and flavor.
How to Make the Best Creamy Tomato Basil Soup Recipe
Stir in heavy cream or coconut milk for a creamy finish. Add gradually and taste as you go to adjust the richness. This step is optional but adds a luxurious touch.
Garnish with fresh basil leaves and serve warm. Fresh basil adds a pop of color and bright flavor. Pair with crusty bread or a grilled cheese for a comforting meal.
Pro Tip: For a smoother consistency, strain the soup through a fine mesh sieve after blending. This removes any remaining seeds or pulp.
Watch Out: Avoid boiling the soup after adding cream, as it can curdle. Keep the heat low and stir gently.
Flexibility: This soup can be made ahead and refrigerated for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
Nutrition
This homemade tomato basil soup is not only delicious but also packed with essential nutrients. Here’s a breakdown of its nutritional value per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 10 mg |
| Sodium | 600 mg |
| Total Carbohydrate | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 10 g |
| Protein | 4 g |
Chef Tips
Now that we’ve covered the nutritional benefits, I’ll share some tips to perfect your tomato basil soup. Use ripe, in-season tomatoes for the best flavor. Roast them first to deepen sweetness.
Blend basil stems into the broth for extra aroma. Finish with a splash of cream or olive oil for richness.
Don’t overcook the basil—add it last to preserve freshness. Taste and adjust seasoning right before serving.
