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Tomato Basil Soup with Fresh Tomatoes
This Tomato Basil Soup with Fresh Tomatoes recipe is a flavorful and nutritious soup made with ripe tomatoes, fresh basil, garlic, and vegetable broth. It's quick and easy to prepare, taking only about 40 minutes from start to finish. The soup is light, healthy, and can be adjusted to your preference—either creamy with the addition of heavy cream or vegan without it. Serve with crusty bread or croutons, and garnish with fresh basil for a perfect meal.
Equipment
- Large Pot or Dutch Oven
- Blender or immersion blender
- Knife and cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Ladle
- Soup bowls
Ingredients
- 2 lbs fresh tomatoes about 6 medium-sized, diced
- 1 small onion chopped
- 3 cloves garlic minced
- 1 cup fresh basil leaves loosely packed
- 3 cups vegetable broth or chicken broth for a non-vegetarian option
- 1 tablespoon olive oil or butter
- 1 teaspoon sugar optional, to balance acidity
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground
- ½ cup heavy cream or coconut milk optional, for creamier texture
- Grated Parmesan cheese optional, for garnish
- Croutons or crusty bread optional, for serving
Instructions
Prepare the Tomatoes
- Start by washing the tomatoes thoroughly. Cut an “X” at the bottom of each tomato with a sharp knife. Bring a pot of water to a boil, and blanch the tomatoes by placing them in the boiling water for about 30 seconds, until the skin starts to peel away. Remove the tomatoes from the pot and transfer them to a bowl of ice water to stop the cooking process. Once cooled, peel off the skins, then dice the tomatoes and set them aside.
Sauté the Onions and Garlic
- In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat. Add the chopped onions and cook for 3-4 minutes, stirring occasionally, until they turn translucent. Add the minced garlic and cook for another minute, being careful not to let it burn.
Cook the Tomatoes
- Add the diced tomatoes to the pot with the onions and garlic. Stir well to combine, and cook for about 10 minutes, allowing the tomatoes to break down and release their juices. Stir occasionally to prevent sticking. If you prefer a smoother soup, you can mash the tomatoes slightly with a wooden spoon as they cook.
Add Broth and Seasoning
- Once the tomatoes have softened, pour in the vegetable broth (or chicken broth). Stir in the salt, black pepper, and sugar (if using). Bring the mixture to a gentle simmer, then reduce the heat and let it cook for another 10-15 minutes, allowing the flavors to meld together.
Blend the Soup
- After the soup has simmered, it’s time to blend it. If you have an immersion blender, blend the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids; allow the steam to escape and avoid overfilling the blender.
Add Fresh Basil and Cream
- Once the soup is blended to your desired consistency, return it to the pot (if you used a blender) and stir in the fresh basil leaves. Let the soup simmer for another 2-3 minutes to infuse the basil flavor. For a creamier soup, you can stir in the heavy cream or coconut milk at this stage. Adjust the seasoning if needed, adding more salt or pepper to taste.
Serve and Garnish
- Ladle the soup into bowls and garnish with fresh basil leaves, grated Parmesan cheese, or a drizzle of olive oil. Serve with croutons or a side of crusty bread for dipping.
Notes
Tips for Making the Best Tomato Basil Soup
- Choose Ripe Tomatoes: The flavor of this soup depends on the quality of the tomatoes. Look for ripe, juicy tomatoes that are in season for the best flavor.
- Blanching Tomatoes for Easy Peeling: Blanching the tomatoes in boiling water helps loosen the skins, making them easier to peel. This step enhances the smoothness of the soup.
- Balance the Acidity: Tomatoes can be naturally acidic. If you find the soup too tangy, add a pinch of sugar to balance the flavors.
- Blend to Your Preferred Consistency: If you prefer a chunkier soup, blend only part of the soup and leave some tomato pieces intact. For a velvety smooth texture, blend it completely.
- Make It Vegan: For a vegan version, simply omit the heavy cream and Parmesan cheese, or use coconut milk and vegan cheese alternatives.
Nutritional Information (per serving)
-
- Calories: 150 kcal (without cream or garnish)
- Protein: 3g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 9g
- Sodium: 700mg