Tomato Basil Soup
Silky, vibrant tomato soup with fresh basil — so much better than anything from a can.
Ingredients
Serves 4
- 2 cans (28 oz) crushed or whole peeled tomatoes
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup vegetable or chicken broth
- 1/4 cup heavy cream or half-and-half
- 1/3 cup fresh basil leaves, loosely packed
- 1 tsp sugar (to balance acidity)
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Crusty bread or grilled cheese for serving
Instructions
- 1Heat olive oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7–8 minutes until very soft and starting to turn golden. Don't rush this step.
- 2Add garlic and oregano and cook 1–2 minutes until fragrant and the garlic is just turning pale gold.
- 3Add the canned tomatoes (crush whole tomatoes with your hand as you add them) and broth. Add sugar and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 4Remove from heat and add the fresh basil leaves. Use an immersion blender to blend the soup until completely smooth. Alternatively, blend in batches in a countertop blender — cover the lid with a towel and start on low speed to prevent hot soup from erupting.
- 5Return the blended soup to the pot over low heat. Stir in the cream and heat gently for 2–3 minutes. Taste and adjust seasoning — add more salt, pepper, or a pinch of sugar if the tomatoes are acidic.
- 6Serve in warm bowls with a drizzle of good olive oil, extra basil, and warm crusty bread on the side.
Pro Tips
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San Marzano tomatoes (labelled D.O.P.) make a noticeably sweeter, less acidic soup than generic crushed tomatoes. They cost slightly more but are worth it for this recipe where the tomato is everything.
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Blend the basil with the soup off the heat, not while it's boiling — heat destroys basil's fresh flavor. Blending it into warm (not scalding) soup preserves the bright green aroma.
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For a richer tomato depth, roast the tomatoes: spread a 28 oz can of whole tomatoes (drained) on a sheet pan and roast at 400°F for 25 minutes before adding to the pot. The caramelization is transformative.
Frequently Asked Questions
How do I make tomato soup less acidic?
Three techniques: add 1 tsp of sugar while simmering (it neutralizes without adding sweetness), finish with cream or butter (fat rounds out acidity), and simmer for longer (15+ minutes reduces the raw tomato taste). A pinch of baking soda also works as a chemical neutralizer — use sparingly (1/8 tsp) or the soup turns soapy.
Can I use fresh tomatoes instead of canned?
Yes, but use about 3 lbs of very ripe tomatoes. Blanch, peel, and core them first, then proceed with the recipe. Fresh tomatoes make a lighter, more delicate soup — ideal in peak summer. Outside of tomato season, quality canned tomatoes are actually better than out-of-season fresh ones.
What goes well with tomato basil soup?
The classic pairing is a grilled cheese sandwich — the gooey, fatty cheese is the perfect contrast to the bright, acidic soup. Crusty sourdough with butter, cheese toasts, or a simple green salad are all great options. For a more substantial meal, add a poached egg on top of the soup or serve with a flatbread.
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