Description
A guide to making homemade tomato basil soup, a classic and comforting dish bursting with fresh flavors. This recipe is easy to follow and customizable.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (or honey)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream (optional, for extra richness)
- 1/2 cup fresh basil leaves, chopped, plus extra for garnish
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until soft and translucent, about 5-7 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes and tomato sauce. Stir to combine with onions and garlic.
- Add vegetable broth (or chicken broth). Stir thoroughly.
- Add dried oregano, dried basil, and red pepper flakes (if using).
- Stir in sugar (or honey) to balance acidity.
- Season with salt and freshly ground black pepper to taste.
- Bring the soup to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes. Stir occasionally.
- Blend the soup until smooth using an immersion blender or a regular blender (working in batches and venting the lid).
- Return soup to the pot. Stir in heavy cream (if using) and chopped fresh basil leaves.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls, garnish with extra fresh basil and Parmesan cheese (if desired). Serve with crusty bread.
Notes
- For deeper flavor, roast tomatoes before adding them to the soup.
- Experiment with other herbs like thyme, rosemary, or parsley.
- Add sautéed vegetables like carrots, celery, or bell peppers.
- Increase red pepper flakes or add cayenne pepper for a spicier soup.
- Make it vegan by omitting heavy cream and Parmesan cheese.
- Soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
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