Save to Pinterest A creamy, vibrant tomato and basil soup thats bursting with rich flavor and perfect for cozy days. Silky-smooth with just the right touch of herbs, this comforting classic is easy to make and always a crowd-pleaser.
I grew up in a family where this soup was a winter staple, bringing warmth and comfort to every meal.
Ingredients
- Vegetables: 2 tbsp olive oil, 1 medium yellow onion diced, 2 garlic cloves minced, 2 lbs (900 g) ripe tomatoes chopped (or 2 cans (28 oz) whole peeled tomatoes drained), 1 medium carrot peeled and diced
- Liquids: 3 cups (720 ml) vegetable stock (gluten-free if required), 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free option), 1 tbsp tomato paste
- Herbs & Seasonings: 1 tsp sugar (optional to balance acidity), 1/2 tsp salt or to taste, 1/4 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional for heat), 1/2 cup (15 g) fresh basil leaves packed plus extra for garnish
- Finishing: 2 tbsp unsalted butter (optional for richness)
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot sauté for 5 7 minutes until softened and translucent.
- Step 2:
- Add the garlic and cook for 1 minute until fragrant.
- Step 3:
- Stir in the tomato paste cook for 1 minute.
- Step 4:
- Add the chopped tomatoes vegetable stock sugar (if using) salt pepper and red pepper flakes. Bring to a boil then reduce heat and simmer uncovered for 25 minutes stirring occasionally.
- Step 5:
- Remove from heat. Stir in the fresh basil leaves.
- Step 6:
- Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
- Step 7:
- Return the soup to low heat. Stir in the cream and butter until fully incorporated and heated through. Adjust seasoning to taste.
- Step 8:
- Ladle into bowls garnish with extra basil and serve hot.
Save to Pinterest Family gatherings often center around this soup, making it a beloved tradition in our home.
Required Tools
Large pot, Chefs knife, Cutting board, Wooden spoon, Immersion blender or countertop blender, Ladle
Allergen Information
Contains dairy (heavy cream butter). May contain gluten if non-gluten-free stock is used. For dairy-free or vegan diets substitute coconut cream and omit butter. Always check ingredient labels if you have allergies.
Nutritional Information
Calories 210, Total Fat 13 g, Carbohydrates 20 g, Protein 4 g per serving
Save to Pinterest 
This soup is ready to enjoy in under an hour and will quickly become your comfort food favorite.
Recipe FAQs
- → Can I make this soup vegan?
Yes, substitute dairy cream and butter with coconut cream and omit butter for a fully plant-based version.
- → How can I intensify the tomato flavor?
Roasting fresh tomatoes before cooking adds depth and a richer tomato taste to the soup.
- → What herbs enhance the flavor best?
Fresh basil is key for brightness, while a pinch of red pepper flakes adds subtle heat.
- → Is it possible to make this gluten-free?
Yes, using gluten-free vegetable stock ensures the soup remains gluten-free.
- → How to achieve a smooth texture?
Use an immersion blender or transfer to a countertop blender and puree until silky smooth.
- → What sides pair well with this soup?
Serve with crusty bread or a grilled cheese sandwich for a satisfying meal.