Tomato and Basil Soup

There's something about the smell of tomatoes and basil hitting a hot pan that makes you stop whatever you're doing and pay attention. I learned to make this soup on a humid August afternoon when my neighbor appeared at my door with a basket of sun-warmed tomatoes from her garden, insisting I do something worthwhile with them. What started as a quick weeknight dinner became the kind of dish I now make whenever I need to feel grounded, whenever the kitchen needs to smell like something honest and alive.

I made this for my sister during one of her unannounced visits, when I had maybe two dollars in my wallet and a fridge that felt embarrassingly bare. She arrived stressed about work, and by the time we'd finished a bowl with crusty bread and an extra drizzle of oil, she was telling me stories I hadn't heard in years. Food does that sometimes—it creates the space where people actually show up.

Ingredients

• Ripe tomatoes (1.5 kg or about 5 pounds): The backbone of everything here, so choose ones that smell like tomatoes and give slightly when you squeeze them gently.
• Yellow onion (1 medium, diced): Becomes sweet and almost vanilla-like when it softens, which is the secret foundation nobody talks about.
• Garlic (2 cloves, minced): Just enough to whisper in the background, not shout.
• Vegetable broth (750 ml or 3 cups): Use something you'd actually drink on its own, because it flavors the entire soup.
• Extra virgin olive oil (2 tablespoons, plus more for drizzling): The final drizzle is where you don't skimp, because it's the last thing your spoon meets.
• Fresh basil (1 small bunch): Add it after heat stops so it stays bright green and alive-tasting, not dark and defeated.
• Sugar (1 teaspoon, optional): A tiny pinch balances tomato acidity without making anything taste sweet.
• Salt and black pepper: Taste as you go, because every tomato is different.
• Heavy cream or plant-based cream (60 ml, optional): Swirls in at the end for richness, but the soup is perfectly complete without it.

Instructions

Warm the oil and soften the onion:

Heat olive oil in your largest pot over medium heat until it shimmers slightly, then add diced onion. Let it cook for about 5 minutes, stirring occasionally, until the edges turn translucent and the smell makes you want to keep cooking forever.

Toast the garlic:

Stir in minced garlic and let it cook for just 1 minute—you'll hear it start to sizzle and smell its presence sharpen. This is the moment to stay close and not get distracted.

Add the tomatoes and let them begin their collapse:

Pour in your chopped tomatoes (don't worry about juice that comes with them) and stir everything together. Cook for about 10 minutes, stirring every couple of minutes, until the tomatoes soften and start releasing their liquid into the pot.

Introduce the broth and simmer gently:

Pour in your vegetable broth and add the optional sugar if your tomatoes taste particularly acidic. Bring everything to a gentle simmer (small bubbles breaking the surface, not a rolling boil) and let it cook uncovered for 15 minutes, which gives the flavors time to get to know each other.

Blend with basil into silky smoothness:

Remove from heat and tear in your basil leaves, then use an immersion blender to puree everything until the soup is velvety and uniform—no chunks, no hesitation. If you're using a countertop blender, work in batches and let the pot cool slightly first, because hot liquid can splatter.

Season to your taste:

Taste a small spoonful and adjust with salt and pepper until it tastes like the best version of itself. If you're using cream, stir it in now so it ribbons through without fully disappearing.

Serve with intention:

Ladle the soup into bowls and let each one get a generous final drizzle of olive oil and a small tear of fresh basil on top. This last touch is not decoration—it's flavor and proof that you cared.

Save

My dad called me out of the blue one evening asking what I was making, and when I told him tomato and basil soup, he went quiet for a second. Turns out my grandmother made almost this exact soup every summer, and he hadn't tasted it in decades—he'd completely forgotten about it until I described the smell. He came over that weekend and we made it together, and he remembered more with every step.

The Roasting Option

If you have time and want to deepen everything, roast your chopped tomatoes in the oven at 200°C (400°F) for 30 minutes before they ever see the pot. The oven concentrates their sweetness and adds a faint caramel note that completely transforms the soup into something more complex. Your kitchen will smell incredible, and you'll find yourself standing in front of the oven just breathing it in.

What to Serve Alongside

This soup wants bread—the kind of crusty bread you can tear into pieces and use to catch oil drops at the bottom of the bowl. A grilled cheese sandwich on the side turns the meal into something nostalgic and complete, or you can skip that and serve it with just good bread and more oil. Either way, the soup appreciates company that complements rather than competes with it.

Making It Your Own

Once you understand the basic technique, you can shift this soup in so many directions depending on your mood and what's in your kitchen. Some people add a splash of balsamic vinegar for earthiness, others finish with a tiny pinch of red pepper flakes for heat. The foundation is strong enough to handle your experiments.

• If you want it vegan, skip the cream entirely or use a plant-based alternative that doesn't break when heated.
• Leftover soup keeps in the fridge for 4 days and freezes beautifully for up to 3 months, so make a double batch without guilt.
• Torn fresh basil added just before serving tastes completely different from basil blended into the soup, so don't skip the garnish.

Save

This soup has become the recipe I turn to when I need to remember why I love cooking in the first place—it's simple, it's honest, and it brings people closer. Make it for someone you want to understand a little better.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes or crushed tomatoes work well. Use approximately two 28-ounce cans and adjust cooking time as needed. The flavor will still be delicious.

→ How can I make this soup extra creamy?

Stir in heavy cream or coconut milk during the final minutes of cooking. For a dairy-free option, blend in a soaked cashew cream or puréed white beans.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight. Freeze for up to 3 months in freezer-safe containers.

→ Do I need to peel the tomatoes first?

No need to peel! The immersion blender will break everything down smoothly. If you prefer a completely seamless texture, you can pass the puréed soup through a fine-mesh sieve.

→ Can I make this without an immersion blender?

Absolutely. Use a regular countertop blender, working in batches and filling only halfway. Be cautious with hot liquids—remove the center cap and cover with a kitchen towel.