Tomato Basil Soup
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Tomato Basil Soup
Creamy tomato basil soup tastes like the diner classic but comes together from pantry staples in 40 minutes. Canned San Marzano tomatoes give it a bright, even flavor year round, and a splash of cream rounds it out. Blend it smooth for a velvety bowl, or leave it a little rustic. Either way, it wants a grilled cheese on the side.
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 (28-ounce) cans whole San Marzano tomatoes
- 2 cups low-sodium vegetable or chicken broth
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup fresh basil leaves, plus more for serving
- 1/2 cup heavy cream
Directions
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 6 minutes. Stir in the garlic and cook 1 minute more.
- Add the tomatoes with their juices, crushing them by hand or with a spoon. Stir in the broth, sugar, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes to let the flavors deepen.
- Stir in the basil. Blend the soup smooth with an immersion blender, or carefully blend in batches in a countertop blender.
- Return the soup to low heat and stir in the cream. Warm through without boiling.
- Taste and adjust the salt. Ladle into bowls and top with torn basil.
Tips and variations
- San Marzano tomatoes are worth it here. They are sweeter and less acidic than standard canned tomatoes.
- The pinch of sugar balances the acidity of the tomatoes. Add a little more if your tomatoes taste sharp.
- For a dairy-free bowl, swap the cream for full-fat coconut milk and the butter for olive oil.
- Hold the cream out before freezing, then stir it in fresh when you reheat so the texture stays smooth.
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Common questions
- Can I use fresh tomatoes
- Yes, in peak summer. Use about 3 pounds of ripe tomatoes, cored and chopped, and add 10 minutes to the simmer. Good canned tomatoes give a more reliable result the rest of the year.
- How do I make it creamier
- Add more heavy cream, or stir in a few ounces of cream cheese while the soup is warm and blend it in. A peeled, diced potato simmered with the soup also adds body.
- Can I make tomato basil soup ahead
- Yes. It keeps in the fridge for up to 4 days and the flavor improves overnight. Reheat gently and stir well before serving.
- What is the best bread for dunking
- A classic grilled cheese is the standard. Crusty sourdough or a baguette also hold up well to the soup.
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