Tomato and Basil Soup

The first time I made this tomato basil soup, it was a rainy Tuesday and I had an overflow of tomatoes from my garden that needed using immediately. Something magical happened when those tomatoes hit the hot olive oil—the kitchen filled with this incredible aroma that made me forget I was just trying to use up produce. Now it is the soup I make whenever I need something that feels like a hug but does not take all day to put together.

Last winter my neighbor came over unexpectedly while I had a pot simmering on the stove. She ended up staying for lunch and we sat at my kitchen table watching the rain, dipping torn pieces of crusty bread into our bowls. That afternoon turned into one of those easy conversations that only happens when food is this simple and comforting.

Ingredients

• 1.5 kg ripe tomatoes: Fresh tomatoes at their peak make all the difference here, but even out of season tomatoes transform beautifully with enough cooking time
• 1 medium onion: Finely chopped so it melts into the soup without leaving chunky bits
• 2 cloves garlic: Minced fresh garlic adds that aromatic base that makes everything taste better
• 700 ml vegetable stock: Use a good quality stock you enjoy drinking on its own since it becomes the backbone of the soup
• 2 tbsp extra virgin olive oil: A generous amount creates that silky mouthfeel and carries all the basil flavors
• 1 small bunch fresh basil: Add most during cooking for depth and save the prettiest leaves for that final garnish that makes it look special
• 1 tsp salt and ½ tsp black pepper: Start here and adjust to your taste since tomato acidity varies
• 1 tsp sugar: Optional but worth it if your tomatoes are particularly tart or not fully ripe

Instructions

Build the Flavor Base:

Heat the olive oil in a large saucepan over medium heat, add the chopped onion, and let it cook for about 5 minutes until it is soft and translucent but not browned. Add the minced garlic and stir constantly for just 1 minute so it releases its fragrance without taking on any bitter burnt flavors.

Break Down the Tomatoes:

Stir in all those chopped tomatoes and cook them uncovered for 10 minutes, watching as they collapse and release their juices into a thick, rustic base. Let them bubble away happily and you will notice the kitchen starting to smell incredible.

Simmer and Infuse:

Pour in the vegetable stock along with the salt, pepper, and sugar if you are using it, then bring everything to a gentle boil before reducing the heat. Let it simmer quietly for 15 minutes so all the flavors have time to become friends.

Blend Until Silky:

Toss in most of the basil leaves (save the best ones for garnish), then use an immersion blender right in the pot or work in batches with a regular blender until the soup is completely smooth. Taste it now and adjust the seasoning if it needs anything.

Finish with Care:

Serve the soup hot in warm bowls, tucking in those reserved basil leaves and drizzling each portion with a little extra olive oil so it shimmers on top.

Save

This soup has become my go-to when friends need bringing down a few notches, when the weather turns gray, or when I simply want something that feels nourishing without being heavy. There is something about the combination of tomatoes and basil that just works every single time.

Making It Your Own

I have learned that a splash of cream stirred in right at the end transforms this into something almost luxurious, while a can of coconut milk works beautifully if you want to keep it dairy-free but add body. Sometimes I roast the tomatoes and garlic first at 400°F for about 25 minutes before adding them to the pot, which creates an entirely different depth of flavor—smoky, sweet, and absolutely worth the extra step when you have the time.

The Bread Situation

Let us be honest about soup needing the right bread partner. A crusty sourdough torn into chunks works perfectly for dipping, but my personal favorite is a grilled cheese sandwich made with sharp cheddar and the bread toasted until golden. The way the melty cheese and crisp bread play against the silky soup is exactly the kind of comfort food combination that makes everything feel better.

Storage and Make-Ahead Tips

This soup actually tastes better the next day after the flavors have had time to really develop and mingle. I often make a double batch on Sunday and keep half in the refrigerator for quick weekday lunches that feel special.

• The soup keeps well in the refrigerator for up to 4 days in an airtight container
• Freeze individual portions in freezer bags for up to 3 months and thaw in the refrigerator overnight
• Reheat gently over low heat, stirring occasionally and adding a splash of water or stock if it seems too thick

Save

There is something deeply satisfying about taking simple ingredients and turning them into something this comforting and beautiful.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work beautifully. Use two 14-ounce cans of whole peeled tomatoes or crushed tomatoes. The flavor remains excellent, and you'll save time on chopping. Just skip the initial tomato cooking step since canned tomatoes are already soft.

→ How do I store and reheat leftover soup?

Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently over medium-low heat, stirring occasionally. You may need to add a splash of water or stock if it's too thick after refrigeration.

→ What can I serve with this soup?

Crusty bread, baguette slices, or garlic bread are classic choices. Grilled cheese sandwiches create a perfect comforting meal. For a lighter option, serve with a simple green salad dressed with balsamic vinaigrette.

→ How can I make this soup creamy?

Stir in 100 ml of heavy cream, coconut milk, or cashew cream before blending for a richer texture. For a dairy-free option, coconut milk adds subtle sweetness and creaminess without overpowering the tomato flavor.

→ Do I need to peel the tomatoes first?

No, peeling isn't necessary. After blending and simmering, the tomato skins break down completely, resulting in a smooth texture. If you prefer an even silkier finish, pass the blended soup through a fine-mesh sieve.

→ Can I make this soup in advance?

Absolutely. In fact, the flavors develop and improve after sitting overnight. Make it up to 2 days ahead, refrigerate, and reheat before serving. Add the fresh basil garnish just before serving for the best presentation.