Tomato Basil Soup
Home / Recipes / Soups / Tomato Basil Soup
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, sweet flavor, while a handful of fresh basil and a splash of cream round everything out. Serve it with crusty bread or a grilled cheese for the full experience.
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 make a noticeable difference. If you cannot find them, use any good quality whole canned tomatoes.
- For a vegan version, swap the butter for olive oil and use coconut cream or cashew cream instead of heavy cream.
- A pinch of red pepper flakes added with the garlic gives a gentle heat that pairs well with the sweetness of the tomatoes.
- Leftovers keep in the fridge for 4 days and freeze well for up to 3 months.
Save it to your Recipe Box
This one fits on a 4x6 card with room to spare. Ten ingredients down the left, six steps down the right, and Serves 4, Prep 10, Cook 30 along the top. File it in Soups. Pull it out the next time you need something fast and warm.
Get the Recipe Box
Common questions
- Can I use fresh tomatoes instead of canned
- Yes, but use about 3 pounds of ripe Roma or plum tomatoes. Roasting them at 400 F for 30 minutes before adding them to the pot deepens the flavor considerably.
- How do I keep the cream from curdling
- Keep the heat low when you add the cream and do not let the soup boil after that point. Stirring constantly helps too.
- Can I make this ahead
- Yes. Make the soup through the blending step and refrigerate for up to 3 days. Stir in the cream when you reheat it over low heat.
- What goes well with tomato basil soup
- Grilled cheese is the classic pairing. Crusty sourdough, a Caesar salad, or garlic bread all work beautifully too.
More soup recipes
Keep the ones that work
When a recipe earns a repeat, it deserves a card. The Albino Monkey Recipe Box keeps your handwritten favorites on real wooden dividers, Soups through Favorites.
See the Recipe Box