Tomato Basil Soup Recipe
This classic Italian tomato basil soup delivers vibrant, fresh flavor through slow-simmered San Marzano tomatoes and aromatic basil. A silky, rustic soup that celebrates simple, quality ingredients in the tradition of Italian home cooking. Serve it warm with crusty bread and a drizzle of quality olive oil for an authentic taste of Italy.
Ingredients
- 800g canned San Marzano tomatoes (28 oz)
- 500ml vegetable or chicken broth (2 cups)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 45ml extra virgin olive oil (3 tablespoons)
- 200ml heavy cream or whole milk (¾ cup)
- 20g fresh basil leaves (¾ oz), plus extra for garnish
- 5ml balsamic vinegar (1 teaspoon)
- Salt and black pepper to taste
- Pinch of sugar (optional, if tomatoes are acidic)
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally.
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Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant.
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Pour in the canned tomatoes with their juices and add the vegetable broth. Stir well to combine all ingredients.
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Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes to allow flavors to meld and develop.
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Remove the pot from heat and carefully blend the soup using an immersion blender until smooth, or transfer in batches to a stand blender and blend until desired consistency is reached.
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Return blended soup to the pot if using a stand blender. Stir in the heavy cream or milk and tear in the fresh basil leaves. Season with salt, pepper, balsamic vinegar, and a pinch of sugar if needed.
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Gently heat through over medium-low heat for 2-3 minutes, stirring occasionally, until steam rises but soup does not boil.
Substitutions
- For dairy-free: substitute heavy cream with full-fat coconut milk or cashew cream (same quantity).
- For lighter version: replace cream with 120ml whole milk or omit entirely for a broth-based soup.
- For vegetable broth alternative: use chicken broth for deeper flavor, or water with an additional vegetable bouillon cube.
- For fresh basil unavailability: use 5ml dried basil (1 teaspoon) added during the simmer phase, though fresh basil delivers superior flavor.
Tips
- High-quality canned San Marzano tomatoes make a noticeable difference in flavor; they have fewer seeds and lower acidity than standard varieties.
- Blend to your preferred texture—some prefer completely smooth, others like a light chunky consistency; both are valid.
- Prepare fresh basil as the final step before serving to preserve its delicate aroma and bright color.
- For extra richness, finish each bowl with a small dollop of mascarpone cheese and a crack of black pepper.
Tomato basil soup, or a variation of zuppa di pomodoro, is rooted in Southern Italian and Tuscan cuisine where tomatoes, olive oil, and fresh herbs form the foundation of countless dishes. This particular combination celebrates the holy trinity of Italian flavor: pomodori (tomatoes), basilico (basil), and olio d'oliva (olive oil).
Frequently Asked Questions
How long does Tomato Basil Soup Recipe take to make?
Tomato Basil Soup Recipe takes about 50 minutes total — 15 minutes of prep and 35 minutes of cooking — and makes 4 servings.
What can I substitute in Tomato Basil Soup Recipe?
You can adapt it easily: For dairy-free: substitute heavy cream with full-fat coconut milk or cashew cream (same quantity).; For lighter version: replace cream with 120ml whole milk or omit entirely for a broth-based soup.; For vegetable broth alternative: use chicken broth for deeper flavor, or water with an additional vegetable bouillon cube..
How should I store leftover Tomato Basil Soup Recipe?
Keep it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
How much protein is in Tomato Basil Soup Recipe?
Each serving of Tomato Basil Soup Recipe has about 6g of protein and 285 calories.
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