Tomato Basil Soup
A rich, velvety tomato soup made with canned tomatoes, sweet onion, garlic and fresh basil, finished with a splash of cream. Made for dunking grilled cheese.
Homemade tomato soup is one of the simplest comforts there is, and it takes about the same time as heating up a can. Good canned tomatoes are simmered with softened onion, garlic and a little butter, blended until velvety and finished with fresh basil and a splash of cream. Serve it with a gooey grilled cheese sandwich and dunk away.
Why this recipe works
- Canned tomatoes. Good canned whole tomatoes are picked and packed at their ripest, so they make better soup than out-of-season fresh tomatoes.
- Butter and olive oil. Cooking the onion slowly in both adds richness and rounds out the acidity of the tomatoes.
- A little balance. A pinch of sugar or a grated carrot softens any sharpness, and the cream makes it silky.
The best grilled cheese for dunking
Butter the outside of two slices of sturdy sandwich bread, fill with sharp cheddar or a mix of cheddar and mozzarella, and cook in a skillet over medium-low heat for 3 to 4 minutes per side, until golden and melted. Low heat is the secret; it gives the cheese time to melt before the bread browns.
More ways to serve it
- With tomato bruschetta for a double-tomato lunch
- Topped with croutons, pesto or grated Parmesan
FAQ
Can I make it dairy-free?
Yes. Use olive oil instead of butter and stir in full-fat coconut milk or a few spoonfuls of cashew cream instead of the cream.
Tomato Basil Soup
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
-
Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 8 minutes, stirring now and then, until soft and translucent.
-
Add the garlic and tomato paste and cook for 1 minute, stirring.
-
Add the tomatoes with their juices, crushing them with a spoon, then the broth, sugar, salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes.
-
Remove from the heat and add the basil. Blend with an immersion blender until very smooth, or blend in batches in a regular blender with the lid vented.
-
Stir in the cream and warm through over low heat without boiling. Taste and adjust the seasoning.
-
Serve hot, topped with torn basil and a swirl of cream.
Notes
- Never fill a blender more than half full with hot soup, and hold the lid down with a towel; steam can force the lid off.
Tips
- For a deeper flavor, add a Parmesan rind while the soup simmers and remove it before blending.
Substitutions
- Roasted tomato soup: in summer, roast 3 lb (1.4 kg) halved fresh tomatoes at 425°F for 40 minutes and use them instead of canned.
- Lighter: use milk instead of cream, or leave it out entirely.
Storage and reheating
- Refrigerate for up to 4 days. Freeze before adding the cream for up to 3 months, then stir in the cream when reheating.
Reviews
No reviews yet. Made this recipe? Be the first to share how it went.
Leave a review
You might also like
Soups
Red Lentil Soup
Soups
Chicken Tortilla Soup
Breakfast & Brunch
Berry Smoothie Bowl
Bowls