Description
This is a recipe for homemade creamy tomato basil soup that’s better than anything from a can! It’s made with simple ingredients but delivers a rich and flavorful experience. The perfect comfort food, this soup is delicious on its own or paired with a grilled cheese sandwich or crusty bread for dipping.
Equipment:
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed fire-roasted tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 cup heavy cream
- 1/2 cup packed fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper to taste
- Unique element: 1 tablespoon balsamic vinegar (added at the end for a touch of tangy sweetness)
Garnish (Optional):
- Fresh basil leaves
- Grated Parmesan cheese
- Homemade croutons
- A swirl of heavy cream
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the soup base: Pour in the crushed fire-roasted tomatoes, tomato sauce, and vegetable broth. Stir in the sugar, oregano, thyme, and red pepper flakes (if using). Bring the mixture to a simmer.
- Simmer and develop flavors: Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 20 minutes. This allows the flavors to meld and deepen.
- Blend for creaminess: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency—either completely smooth or with a little texture remaining. If you don’t have an immersion blender, let the soup cool slightly and carefully transfer it in batches to a regular blender. Blend until smooth, then return the soup to the pot.
- Stir in cream and basil: Place the pot back over low heat. Stir in the heavy cream and chopped fresh basil. Heat through for a few minutes, but do not boil. Season the soup with salt and freshly ground black pepper to taste.
- Final touch: Remove from heat and stir in the balsamic vinegar. This adds a subtle depth and tanginess that elevates the overall flavor.
- Serve: Ladle the hot soup into bowls. Garnish with fresh basil leaves, a sprinkle of Parmesan cheese, homemade croutons, or a swirl of heavy cream, if desired.
Notes
- Why the Balsamic Vinegar is Unique: While some recipes might call for a touch of sugar to balance the acidity of the tomatoes, the addition of balsamic vinegar at the end provides a more complex sweetness and a hint of tanginess that complements the richness of the cream and the freshness of the basil. It’s a subtle difference, but it creates a more nuanced and memorable flavor profile that sets this recipe apart. This makes it taste more “gourmet.”
- Tomato variations: You can use regular crushed tomatoes instead of fire-roasted, but the fire-roasted variety adds a slightly smoky depth.
- Spice level: Adjust the amount of red pepper flakes to your preference or omit them entirely for a milder soup.
- Basil is best fresh: While dried basil can be used in a pinch, fresh basil provides the best flavor for this soup.
- Blending: For a completely smooth soup, blend thoroughly. For a slightly chunkier soup, pulse the blender a few times. Be very careful when blending hot liquids.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The soup can be frozen for up to 2 months, but there may be texture changes after thawing.
Nutrition
- Serving Size: 1 Serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 75mg