Homemade Tomato Basil Soup is one of those heartwarming recipes that never fails to impress, whether it’s a chilly evening or a casual gathering with friends. There’s just something special about ripe tomatoes blended into a creamy, aromatic soup, especially when seasoned with fresh basil. This recipe is close to my heart, not just for its delightful comfort but also for its vibrant flavors that evoke the essence of summer. It’s simple enough for a quick weeknight dinner, yet elegant enough for entertaining guests. Let’s dive into why this homemade version truly shines.
Why you’ll love this dish
When you take the time to craft your own Tomato Basil Soup, you’re embracing a world of flavor and freshness that’s hard to find in store-bought versions. Not only is it budget-friendly, but it also incorporates wholesome ingredients, making it a nourishing option for any meal. This soup is perfect for cozy dinners, family brunches on lazy weekends, or even as a starter for holiday gatherings. With its rich taste and silky texture, it’s one of those recipes that everyone can enjoy.
"This Tomato Basil Soup was a hit at our family dinner! The roasting really brings out the flavors, and it’s so creamy and delicious!"
Step-by-step overview
Ready to make your own flavorful Tomato Basil Soup? The process is straightforward and rewarding. You’ll roast fresh ingredients to bring out their natural sweetness before combining them into a creamy masterpiece. Each step builds the delicious flavor profile that makes this soup a favorite!
What you’ll need
Before you start, gather these ingredients:
- 2 pounds fresh tomatoes, quartered
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Fresh ingredients are key here. If you can, pick tomatoes that are in season for maximum flavor. Don’t have heavy cream? A non-dairy alternative like coconut cream could work, but the flavor will change slightly!
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine the quartered tomatoes, chopped onion, and minced garlic.
- Drizzle the mixture with olive oil, then season generously with salt and pepper.
- Roast in the oven for 25 to 30 minutes until the tomatoes soften and caramelize.
- Transfer the roasted mixture to a large pot. Add the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for 15 minutes to intertwine the flavors.
- Stir in the fresh basil leaves and blend the soup until smooth using an immersion blender or a regular blender in batches.
- Return the blended soup to the pot and stir in the heavy cream. Heat through and adjust seasoning as needed.
- Serve warm, garnished with extra basil or crunchy croutons if desired.
Best ways to enjoy it
This Homemade Tomato Basil Soup is delicious on its own, but you can elevate it even further! Serve it in a charming bowl topped with a drizzle of olive oil or a sprinkle of fresh herbs. Pair it with a side salad, artisanal bread, or a grilled cheese sandwich for a comforting meal. For a gourmet touch, consider adding a swirl of pesto or a dollop of crème fraîche on top!
Storage and reheating tips
If you have leftovers, you’re in luck! This soup stores beautifully. Let it cool completely before placing it in an airtight container. It can be refrigerated for up to four days. To reheat, simply warm it on the stovetop over medium heat, stirring often. You can also freeze the soup for up to three months. Make sure to let it thaw in the fridge overnight before reheating.
Helpful cooking tips
To make this soup even better, consider roasting the ingredients a bit longer to deepen the caramelization. If you like a bit of heat, adding a pinch of red pepper flakes while roasting can give a nice kick. Experimenting with different herbs like thyme or oregano can also add exciting flavor layers without much effort.
Creative twists
While this recipe is exceptional as is, there are many ways to mix it up. Try adding a splash of balsamic vinegar for tang, or incorporate some roasted red peppers for a different flavor profile altogether. If you’re looking for a dairy-free version, substitute the heavy cream with full-fat coconut milk. To increase your vegetable intake, throw in some carrots or bell peppers during the roasting stage.
Common questions
How long does it take to make Tomato Basil Soup from scratch?
You can whip this soup up in about 1 hour from start to finish, thanks to the roasting and simmering steps working in parallel.
Can I use canned tomatoes instead of fresh ones?
Certainly! If fresh tomatoes are out of season, you can substitute with about 3 cans (14.5 oz each) of diced tomatoes. The soup may taste a bit different, but it will still be delicious.
How do I know if my soup has gone bad?
If you notice any off-smells, changes in color, or mold, it’s best to avoid consuming it. Always store your soup in the fridge within two hours of cooking for safety.
This Homemade Tomato Basil Soup is a timeless recipe that brings warmth and flavor to any table. It’s easy, nourishing, and adaptable, making it just as much a staple in my kitchen as it might become in yours!
PrintHomemade Tomato Basil Soup
A creamy and aromatic Tomato Basil Soup that brings warmth and flavor, perfect for chilly evenings or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 pounds fresh tomatoes, quartered
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine the quartered tomatoes, chopped onion, and minced garlic.
- Drizzle the mixture with olive oil, then season generously with salt and pepper.
- Roast in the oven for 25 to 30 minutes until the tomatoes soften and caramelize.
- Transfer the roasted mixture to a large pot. Add the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for 15 minutes to intertwine the flavors.
- Stir in the fresh basil leaves and blend the soup until smooth using an immersion blender or a regular blender in batches.
- Return the blended soup to the pot and stir in the heavy cream. Heat through and adjust seasoning as needed.
- Serve warm, garnished with extra basil or crunchy croutons if desired.
Notes
Add a swirl of pesto or a dollop of crème fraîche for a gourmet touch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
