Tomato and Basil Soup

The first time I made tomato soup from scratch, I stood over the pot completely mesmerized by how the tomatoes transformed from chunks into this velvety orange red potion. It was a rainy Tuesday, and something about the way the basil hit the hot soup made my entire kitchen smell like an Italian grandmother's embrace. I've never looked at canned soup the same way again.

Last summer my neighbor gave me an overflowing basket of garden tomatoes, and I made batch after batch of this soup. My kids started requesting it weekly, and there's something so grounding about standing at the stove watching the bubbles break through the surface, knowing you're turning humble ingredients into something extraordinary.

Ingredients

• 1.5 kg ripe tomatoes, chopped: The sweetness of really ripe tomatoes makes all the difference here, so give them a gentle squeeze and pick the ones that yield slightly to pressure
• 1 medium onion, finely chopped: Finely chopping helps it disappear into the soup while lending that essential savory base
• 2 cloves garlic, minced: Fresh minced garlic gives you that punchy aroma that cooked garlic powder simply can't replicate
• 700 ml vegetable stock: A good quality stock adds depth, and I've found that low sodium brands let you control the seasoning better
• 2 tbsp extra virgin olive oil: This isn't just for cooking, it becomes part of the soup's luxurious mouthfeel
• 1 small bunch fresh basil, leaves picked: Adding most of the basil during cooking infuses the whole soup, but save those prettiest leaves for the finish
• 1 tsp salt (or to taste): Start with less and taste as you go, different tomatoes have different acidity levels
• ½ tsp freshly ground black pepper: Freshly cracked has this bright spicy warmth that pre ground just doesn't carry
• 1 tsp sugar (optional): If your tomatoes are particularly acidic, this tiny amount brings everything into balance without making it sweet
• Extra basil leaves: The finishing touch makes each bowl look like it came from a restaurant
• Additional olive oil, for drizzling: That final drizzle is what elevates this from good to absolutely unforgettable

Instructions

Build your flavor foundation:

Heat the olive oil in a large saucepan over medium heat and add the onion, cooking for about 5 minutes until it's soft and translucent, not browned

Awaken the aromatics:

Add the minced garlic and stir constantly for just 1 minute, breathing in that gorgeous fragrance as it blooms

Transform the tomatoes:

Stir in the chopped tomatoes and cook for 10 minutes, watching them break down and release their juices until you have this beautiful rustic base

Let it simmer together:

Add the vegetable stock, salt, pepper, and sugar if using, bring everything to a boil, then reduce heat and let it simmer gently for 15 minutes

Blend to perfection:

Add most of the basil leaves and use an immersion blender right in the pot or work in batches with a regular blender until completely smooth and silky

Make it yours:

Taste the soup and adjust the seasoning, remembering that flavors develop as it sits

The grand finish:

Ladle into warm bowls and top with those reserved fresh basil leaves and a generous drizzle of your best olive oil

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This soup became my go to comfort food during a particularly difficult winter, and I've since shared it with friends who were sick, neighbors who needed a pick me up, and anyone who just needed a warm hug in a bowl. Food really does have this incredible way of saying I care about you without speaking a single word.

Making It Your Own

I've discovered that adding a splash of cream or coconut milk right at the end transforms this into something completely different and equally wonderful. The cream version feels classic and indulgent, while coconut milk adds this subtle tropical note that surprises people in the best possible way.

Perfect Pairings

A grilled cheese sandwich made with good cheddar and plenty of butter is absolute perfection with this soup. The way the crisp buttery bread dips into that silky tomato base is the kind of simple pleasure that makes an ordinary Tuesday feel special. Crusty sourdough for dipping works beautifully too.

Soup Season All Year

While summer tomatoes obviously shine brightest here, good quality canned tomatoes actually make a fantastic version when fresh ones aren't in season. I keep several cans in my pantry specifically for those gray winter days when I need a reminder that summer will return.

• Freeze individual portions for quick lunches
• Double the recipe and freeze half for later
• The flavors actually improve after a day in the refrigerator

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There's something deeply satisfying about making soup from scratch, about taking simple ingredients and turning them into something that nourishes both body and soul. I hope this recipe finds its way into your regular rotation and brings as much warmth to your kitchen as it has to mine.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work perfectly. Use two 14-ounce cans of whole peeled tomatoes. The flavor remains excellent, and you'll save prep time chopping fresh tomatoes.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually develop and improve after sitting. Reheat gently on the stove, adding a splash of water or stock if needed.

→ Can I freeze this tomato basil soup?

Absolutely. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator. Note that if adding cream, freeze before blending it in for better texture.

→ What can I serve with this soup?

Crusty bread, grilled cheese sandwiches, or garlic toast are classic pairings. A simple green salad with balsamic vinaigrette also complements the tomato flavors beautifully.

→ How do I make the soup extra creamy?

Add 100 ml of heavy cream, coconut milk, or cashew cream before blending. For dairy-free options, blend in a half avocado or add a dollop of coconut yogurt when serving.

→ My soup tastes too acidic, what should I do?

Add the optional sugar to balance acidity. Alternatively, a pinch of baking soda neutralizes acidity effectively. Taste and adjust gradually—these ingredients work quickly.