Description
A classic, creamy tomato basil soup made from scratch using fresh ingredients and canned tomatoes. This easy stovetop recipe is perfect for a comforting meal and can be made vegetarian or vegan with simple substitutions.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup fresh basil leaves, chopped
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
For Garnish
- Fresh basil leaves
- Cracked black pepper
Instructions
- Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 to 6 minutes, until translucent and tender, which builds the soup’s foundational flavor.
- Add Garlic and Tomato Paste: Add the minced garlic to the pot and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute to enhance its rich, concentrated flavor.
- Add Tomatoes and Seasonings: Pour in the canned whole peeled tomatoes with their juices. Add sugar, salt, black pepper, dried oregano, and fresh chopped basil. Stir to combine the flavors thoroughly.
- Add Broth and Simmer: Pour in the vegetable or chicken broth, then bring the mixture to a simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally to allow the flavors to meld and the soup to reduce slightly.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth, or carefully transfer the soup in batches to a blender. Blend until you achieve a creamy consistency.
- Add Cream and Final Simmer: Stir in the heavy cream or coconut milk if using, then simmer the soup for another 5 minutes to meld all flavors and heat through.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with fresh basil leaves and cracked black pepper.
Notes
- This soup pairs perfectly with grilled cheese sandwiches or crusty artisan bread for a hearty meal.
- For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
- You can adjust the thickness by adding more broth or cream based on your preference.
- Fresh basil added at the end brightens the flavor wonderfully.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
