Pin It A creamy, vibrant tomato and basil soup thats bursting with rich flavor and perfect for cozy days. Silky-smooth with just the right touch of herbs, this comforting classic is easy to make and always a crowd-pleaser.
I first made this soup on a chilly autumn afternoon and it instantly became a family favorite, warming us up from the inside out.
Ingredients
- Olive oil: 2 tbsp
- Yellow onion: 1 medium, diced
- Garlic cloves: 2, minced
- Ripe tomatoes: 2 lbs (900 g), chopped (or 2 cans [28 oz] whole peeled tomatoes, drained)
- Carrot: 1 medium, peeled and diced
- Vegetable stock: 3 cups (720 ml), gluten-free if required
- Heavy cream: 1/2 cup (120 ml) (or coconut cream for dairy-free option)
- Tomato paste: 1 tbsp
- Sugar: 1 tsp (optional, to balance acidity)
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/4 tsp freshly ground
- Crushed red pepper flakes: 1/4 tsp (optional, for heat)
- Fresh basil leaves: 1/2 cup (15 g), packed, plus extra for garnish
- Unsalted butter: 2 tbsp (optional, for richness)
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat. Add the onion and carrot, sauté for 5 7 minutes until softened and translucent.
- Step 2:
- Add the garlic and cook for 1 minute until fragrant.
- Step 3:
- Stir in the tomato paste, cook for 1 minute.
- Step 4:
- Add the chopped tomatoes, vegetable stock, sugar (if using), salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
- Step 5:
- Remove from heat. Stir in the fresh basil leaves.
- Step 6:
- Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
- Step 7:
- Return the soup to low heat. Stir in the cream and butter until fully incorporated and heated through. Adjust seasoning to taste.
- Step 8:
- Ladle into bowls, garnish with extra basil, and serve hot.
Pin It This recipe has brought my family together countless times especially during chilly evenings where a warm bowl comforts everyone.
Required Tools
Large pot, Chefs knife, Cutting board, Wooden spoon, Immersion blender or countertop blender, Ladle
Allergen Information
Contains dairy (heavy cream, butter). May contain gluten if non-gluten-free stock is used. For dairy-free or vegan diets, substitute coconut cream and omit butter. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories 210, Total Fat 13 g, Carbohydrates 20 g, Protein 4 g
Pin It 
This soup is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → What is the best way to enhance tomato flavor?
Roasting fresh tomatoes before adding them deepens their natural sweetness and adds smoky undertones.
- → Can I make this dairy-free?
Yes, substitute heavy cream with coconut cream and omit butter to keep a creamy texture without dairy.
- → How do I achieve a smooth texture?
Use an immersion or countertop blender to purée the soup until silky and smooth before adding cream and butter.
- → Which herbs complement the tomato base?
Fresh basil works beautifully, imparting bright, aromatic notes that balance the richness of the soup.
- → Can I add heat to this dish?
Yes, crushed red pepper flakes can be added during cooking to introduce a gentle warming spice.