Tomato Basil Soup

Tomato Basil Soup

Tomato Basil Soup is a comforting and classic dish that celebrates the flavors of ripe tomatoes and fresh basil. This soup is smooth, creamy, and bursting with the natural sweetness of tomatoes complemented by the aromatic freshness of basil.

It’s a versatile soup that can be enjoyed as a light lunch or a comforting appetizer. Paired with crusty bread or a grilled cheese sandwich, Tomato Basil Soup is a favorite during cooler months but can be enjoyed year-round.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 pounds fresh tomatoes, chopped (or 2 cans (28 oz each) whole peeled tomatoes, with juices)
• 1 teaspoon sugar (optional, to balance acidity)
• 4 cups vegetable or chicken broth
• Salt and freshly ground black pepper, to taste
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream or coconut milk (optional, for creamy texture)

For Garnish (optional):

• Fresh basil leaves, chopped
• Croutons or toasted bread cubes
• Grated Parmesan cheese

How to Make:

Sauté Aromatics:

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Tomatoes and Tomato Paste:

Stir in tomato paste and cook for 1-2 minutes, stirring constantly. Add chopped fresh tomatoes (or canned tomatoes with juices) and sugar (if using). Cook for 10-15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.

Simmer the Soup:

Pour in the vegetable or chicken broth. Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for 20-25 minutes to allow the flavors to meld together.

Blend the Soup:

Remove the soup from heat. Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until smooth and creamy. If using a blender, be cautious as hot liquids can splatter.

Add Basil and Cream (if using):

Stir in chopped fresh basil leaves. If desired, add heavy cream or coconut milk for a creamy texture. Season with salt and pepper to taste.

Adjust Consistency (if needed):

If the soup is too thick, add more broth or water to reach your desired consistency. If it’s too thin, simmer for a few more minutes to thicken.

Serve:

Ladle the Tomato Basil Soup into bowls. Garnish with chopped fresh basil leaves, croutons or toasted bread cubes, and grated Parmesan cheese, if desired.

Chef’s Note:

For a richer flavor, you can roast the tomatoes in the oven before adding them to the soup. Simply toss halved tomatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-30 minutes until caramelized.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed to adjust the consistency.

Nutritional Information (per serving, based on approximately 4 servings):

• Calories: 250 kcal
• Total Fat: 15g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 800mg
• Total Carbohydrates: 25g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 6g

Enjoy this comforting and flavorful Tomato Basil Soup as a delicious starter or a light meal option!

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