Save on Pinterest The first time I made tomato soup from scratch, I stood over the pot completely mesmerized by how the kitchen started smelling like an Italian grandmother's embrace. My husband wandered in asking what restaurant I'd ordered from, looking genuinely confused when I pointed to the simmering red pool of goodness.
Last winter my sister came over exhausted from work and I made this soup while she curled up on the couch. She took one sip and declared it better than any restaurant version she'd ever had then asked for the recipe before even finishing her bowl.
Ingredients
- 1.5 kg ripe tomatoes: I've used both fresh summer tomatoes and good quality canned ones in winter and both work beautifully just adjust your seasoning accordingly
- 1 medium yellow onion: Dicing it small helps it melt into the soup creating that silky restaurant texture
- 2 cloves garlic: Don't skip this even if you're not usually a garlic fan it provides the essential aromatic backbone
- 750 ml vegetable broth: Use a good quality one you enjoy drinking on its own because it becomes half the flavor
- 2 tbsp extra virgin olive oil: This isn't just for cooking it adds that luxurious finishing note that makes the soup feel special
- 1 small bunch fresh basil leaves: Growing your own makes all the difference but store bought works perfectly fine
- 1 tsp sugar: Trust me on this even if you never add sugar to savory dishes it balances the tomatoes perfectly
- Salt and freshly ground black pepper: Season generously at each step not just at the end
- 60 ml heavy cream or plant-based cream: This is purely optional the soup is stunning without it but adds lovely richness
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Let the tomatoes break down:
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes start to break down and release their juices.
- Create the soup base:
- Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired. Simmer uncovered for 15 minutes to let flavors meld.
- Add the magic fresh element:
- Remove from heat. Add basil leaves. Use an immersion blender to purée the soup until silky smooth or blend in batches in a countertop blender.
- Finish and serve:
- Taste and season with salt and pepper. For extra richness, stir in heavy cream if using. Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.
Save on Pinterest This soup became my go to comfort food after a particularly rough week when nothing sounded good but somehow this felt like a warm hug in a bowl.
Making It Your Own
I've discovered that roasting the tomatoes first at 200°C for 30 minutes adds an incredible depth of flavor especially in winter when fresh tomatoes aren't at their best.
Serving Suggestions
A grilled cheese sandwich cut into strips for dipping is mandatory in my house. The combination of crispy buttery bread with that silky soup is absolute perfection.
Storage And Meal Prep
This soup actually tastes better the next day as flavors continue to develop. I often make a double batch and freeze portions for those nights when cooking feels impossible.
- Let it cool completely before freezing to prevent ice crystals
- Reheat gently over low heat stirring occasionally
- Add fresh basil and a final drizzle of olive oil before serving
Save on Pinterest There's something deeply satisfying about turning simple ingredients into something this comforting. Hope it brings you as much warmth as it has brought me.
Recipe Questions & Answers
- → Can I use canned tomatoes instead of fresh?
Absolutely. Canned whole tomatoes or crushed tomatoes work beautifully. You may need slightly less cooking time since they're already softened.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. The flavors actually develop and improve overnight. Reheat gently on the stove.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Leave out the cream if freezing, and add it when reheating for best texture.
- → What's the best way to achieve a silky smooth texture?
An immersion blender works perfectly right in the pot. If using a countertop blender, blend in batches and vent carefully to release steam. Strain through a fine mesh for extra smoothness.
- → How can I reduce the acidity?
Add the optional sugar, or roast the tomatoes first as suggested in the notes. A pinch of baking soda also neutralizes acidity if needed.
- → What herbs can I substitute for basil?
Fresh oregano or thyme complement tomatoes beautifully. For a different twist, try a touch of fresh marjoram or a bay leaf during simmering.