![To make a great tomato basil soup, you need a few key ingredients: - 2 tablespoons extra-virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes, preferably San Marzano - 2 cups low-sodium vegetable broth - 1 teaspoon granulated sugar - Sea salt and freshly cracked pepper to taste - 1 cup heavy cream (or coconut cream for a vegan alternative) - 1 cup fresh basil leaves, roughly chopped - 1 tablespoon aged balsamic vinegar Olive oil adds a rich flavor. Onions and garlic bring depth to the soup. Crushed tomatoes form the base, giving a sweet and tangy taste. Broth adds liquid and richness. Cream makes the soup smooth, and sugar balances acidity. Seasoning helps enhance all the flavors. Fresh basil is key for this soup. It gives a bright, aromatic flavor. When choosing basil, look for vibrant green leaves without brown spots. Fresh tomatoes also elevate the dish, but use them only if they are in season. Ripe tomatoes add sweetness and depth. If using fresh tomatoes, try to select those that are firm but slightly soft to the touch. If you want a dairy-free version, you can use coconut cream instead of heavy cream. This keeps the soup creamy while adding a hint of coconut flavor. For those watching their sodium intake, use low-sodium broth and skip the added salt. You can also use herbs like oregano or thyme as a twist instead of basil if needed. These substitutions still keep the soup flavorful and enjoyable. - Estimated prep time: 10 minutes - Necessary kitchen tools: - Large heavy-bottomed pot - Cutting board and knife - Measuring spoons - Immersion blender or countertop blender First, heat the extra-virgin olive oil in your pot over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion for about five minutes until it turns soft and translucent. This step builds a strong flavor base. Next, introduce the minced garlic. Stir continuously for one minute. Keep an eye on it; you don’t want the garlic to burn. If it starts to brown, remove it from heat right away. Now, it's time to pour in the crushed tomatoes and vegetable broth. Stir in the granulated sugar, sea salt, and cracked pepper. Increase the heat slightly to bring the mixture to a gentle simmer. Let it simmer uncovered for 15 to 20 minutes. Stir occasionally to help the flavors meld together. After simmering, remove the pot from the heat. If you have an immersion blender, blend the soup until it’s smooth and creamy. If you use a countertop blender, let the soup cool slightly first. Transfer it in batches, blending until smooth. Once blended, return the pot to low heat. Gradually stir in the heavy cream (or coconut cream for a vegan option). Gently heat until warmed through, but do not boil. Finally, add the roughly chopped fresh basil leaves and aged balsamic vinegar. Stir well to mix everything in. Taste the soup and adjust the seasoning with more sea salt and pepper if needed. For a complete guide to the recipe, refer to the Full Recipe. To make your tomato basil soup stand out, focus on balanced flavors. Start by adding a pinch of sea salt early in the cooking process. This helps draw out the natural sweetness of the onions and tomatoes. You can also add a teaspoon of sugar to cut acidity, which enhances the soup's taste. Avoid burning garlic by keeping an eye on the heat. Cook it on medium heat for just a minute. If it starts to brown, remove it from the pot right away. Burnt garlic adds a bitter taste that can ruin your soup. Garnishing can elevate your dish. Top your soup with fresh basil leaves for a vibrant touch. A drizzle of olive oil adds richness and a glossy finish. You can also sprinkle some grated cheese, like Parmesan, for added flavor. Serve the soup warm, but not too hot. Aim for a cozy temperature that invites you to enjoy each spoonful. Pair it with crusty garlic bread; it makes for a perfect dipping experience. To enhance the flavor, consider adding spices. A dash of red pepper flakes can bring heat, while a bit of thyme adds depth. Fresh herbs, like oregano or parsley, can introduce new notes that complement the basil. For toppings, think about adding croutons for crunch. A dollop of sour cream or a spoonful of pesto can also provide a delightful contrast to the tomato flavor. These small additions can transform your soup from delicious to gourmet. For the complete cooking experience, refer to the Full Recipe. {{image_4}} For a vegan twist, you can swap heavy cream with coconut cream. This creamy option adds a subtle sweetness and rich texture. It blends perfectly, keeping your soup smooth and satisfying. You might also want to explore different herbs. Try using fresh dill or cilantro instead of basil. These herbs can give your soup a unique taste. They bring fresh notes that can surprise your palate. Adding different vegetables can elevate your soup. Consider tossing in some chopped carrots, bell peppers, or zucchini. These veggies can enhance the flavor and add vibrant colors. You can also infuse your soup with spices. A pinch of red pepper flakes or smoked paprika can change the flavor profile. These spices add warmth and depth, making each bite exciting. When summer arrives, you might want a chilled version. To make this, cool the soup after blending, then refrigerate for a few hours. Serve it cold, garnished with fresh basil. Pairing your soup with side dishes can make a meal complete. Try it with crusty garlic bread or a light salad. These pairings enhance the meal and provide a nice crunch alongside the smooth soup. For the full recipe, check out [Full Recipe]. To keep your homemade tomato basil soup fresh, store it in an airtight container. Refrigerate it right after it cools down. This method helps retain flavor and quality. Your soup will stay good for about 4 to 5 days in the fridge. If you want to keep it longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space for expansion. Frozen soup can last up to 3 months. When you’re ready to enjoy your soup again, there are a few good ways to reheat it. The best method is to use a pot on the stove. Simply pour the soup in and heat it over low to medium heat. Stir it often to make sure it heats evenly. If you need a quick option, you can use the microwave. Just heat it in short bursts, stirring in between. This helps keep the soup smooth. If it gets too thick, add a splash of water or broth to bring back the right texture. Your soup's shelf life depends on how you store it. In the fridge, it lasts about 4 to 5 days. In the freezer, it can stay fresh for 3 months. Always check for signs of spoilage before eating. Look for changes in color or texture. If it smells off or has mold, throw it away. Keeping these tips in mind helps ensure your soup stays delicious. For the full recipe, check out the section above! Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. I recommend using ripe, juicy tomatoes. They will add a bright flavor. About 2 pounds of fresh tomatoes should work. Just peel and chop them before adding to your pot. How can I make the soup spicier? Want a kick? You can add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. This way, you can find the right level of heat for your taste. Is this soup gluten-free? Yes, this soup is gluten-free. The main ingredients do not contain gluten. Always check labels on broth and cream for additional safety. Caloric content per serving Each serving has about 300 calories. This can vary based on your cream choice. For a lighter option, use coconut cream or skip the cream altogether. Where to find the best basil? Look for fresh basil at farmers' markets or grocery stores. The best basil has bright green leaves and a strong aroma. If you can, buy it just before cooking for peak flavor. Alternatives for hard-to-find ingredients If you can't find San Marzano tomatoes, use any high-quality canned tomatoes. For basil, try dried basil if fresh isn’t available. It won't taste the same, but it will still add flavor. Homemade tomato basil soup is simple and tasty. We covered key ingredients like fresh basil and creamy textures, plus helpful tips for perfecting flavor. Remember, selecting fresh tomatoes makes a big difference. You can customize this soup with dairy-free options or new spices. Store it properly for the best taste later. Try out the variations for fun twists. Enjoy your cooking journey and make this soup your own. You’ll love the process and the result!](https://dailydishcraft.com/wp-content/uploads/2025/05/2217fa11-4c07-4ffb-bf7a-50900ec8afbc-768x768.webp)
Are you ready to elevate your soup game? My homemade tomato basil soup is fresh, vibrant, and easy to make. It’s the perfect way to enjoy comfortable flavors while nourishing your body. With simple ingredients and step-by-step guidance, you’ll whip up a bowl of pure bliss in no time. Join me as I share my flavorful recipe that transforms everyday ingredients into rich, hearty goodness. Let’s get cooking!
Ingredients
Essential Ingredients for Homemade Tomato Basil Soup
To make a great tomato basil soup, you need a few key ingredients:
– 2 tablespoons extra-virgin olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes, preferably San Marzano
– 2 cups low-sodium vegetable broth
– 1 teaspoon granulated sugar
– Sea salt and freshly cracked pepper to taste
– 1 cup heavy cream (or coconut cream for a vegan alternative)
– 1 cup fresh basil leaves, roughly chopped
– 1 tablespoon aged balsamic vinegar
Olive oil adds a rich flavor. Onions and garlic bring depth to the soup. Crushed tomatoes form the base, giving a sweet and tangy taste. Broth adds liquid and richness. Cream makes the soup smooth, and sugar balances acidity. Seasoning helps enhance all the flavors.
Fresh Ingredients Spotlight
Fresh basil is key for this soup. It gives a bright, aromatic flavor. When choosing basil, look for vibrant green leaves without brown spots. Fresh tomatoes also elevate the dish, but use them only if they are in season. Ripe tomatoes add sweetness and depth. If using fresh tomatoes, try to select those that are firm but slightly soft to the touch.
Possible Substitutions
If you want a dairy-free version, you can use coconut cream instead of heavy cream. This keeps the soup creamy while adding a hint of coconut flavor. For those watching their sodium intake, use low-sodium broth and skip the added salt. You can also use herbs like oregano or thyme as a twist instead of basil if needed. These substitutions still keep the soup flavorful and enjoyable.
Step-by-Step Instructions
Preparation Overview
– Estimated prep time: 10 minutes
– Necessary kitchen tools:
– Large heavy-bottomed pot
– Cutting board and knife
– Measuring spoons
– Immersion blender or countertop blender
Detailed Cooking Process
First, heat the extra-virgin olive oil in your pot over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion for about five minutes until it turns soft and translucent. This step builds a strong flavor base.
Next, introduce the minced garlic. Stir continuously for one minute. Keep an eye on it; you don’t want the garlic to burn. If it starts to brown, remove it from heat right away.
Now, it’s time to pour in the crushed tomatoes and vegetable broth. Stir in the granulated sugar, sea salt, and cracked pepper. Increase the heat slightly to bring the mixture to a gentle simmer. Let it simmer uncovered for 15 to 20 minutes. Stir occasionally to help the flavors meld together.
Blending for Creaminess
After simmering, remove the pot from the heat. If you have an immersion blender, blend the soup until it’s smooth and creamy. If you use a countertop blender, let the soup cool slightly first. Transfer it in batches, blending until smooth.
Once blended, return the pot to low heat. Gradually stir in the heavy cream (or coconut cream for a vegan option). Gently heat until warmed through, but do not boil.
Finally, add the roughly chopped fresh basil leaves and aged balsamic vinegar. Stir well to mix everything in. Taste the soup and adjust the seasoning with more sea salt and pepper if needed. For a complete guide to the recipe, refer to the Full Recipe.
Tips & Tricks
Cooking Tips for Perfect Soup
To make your tomato basil soup stand out, focus on balanced flavors. Start by adding a pinch of sea salt early in the cooking process. This helps draw out the natural sweetness of the onions and tomatoes. You can also add a teaspoon of sugar to cut acidity, which enhances the soup’s taste.
Avoid burning garlic by keeping an eye on the heat. Cook it on medium heat for just a minute. If it starts to brown, remove it from the pot right away. Burnt garlic adds a bitter taste that can ruin your soup.
Presentation Suggestions
Garnishing can elevate your dish. Top your soup with fresh basil leaves for a vibrant touch. A drizzle of olive oil adds richness and a glossy finish. You can also sprinkle some grated cheese, like Parmesan, for added flavor.
Serve the soup warm, but not too hot. Aim for a cozy temperature that invites you to enjoy each spoonful. Pair it with crusty garlic bread; it makes for a perfect dipping experience.
Enhancing the Flavor Profile
To enhance the flavor, consider adding spices. A dash of red pepper flakes can bring heat, while a bit of thyme adds depth. Fresh herbs, like oregano or parsley, can introduce new notes that complement the basil.
For toppings, think about adding croutons for crunch. A dollop of sour cream or a spoonful of pesto can also provide a delightful contrast to the tomato flavor. These small additions can transform your soup from delicious to gourmet.
For the complete cooking experience, refer to the Full Recipe.
Variations
Vegan and Dairy-Free Options
For a vegan twist, you can swap heavy cream with coconut cream. This creamy option adds a subtle sweetness and rich texture. It blends perfectly, keeping your soup smooth and satisfying.
You might also want to explore different herbs. Try using fresh dill or cilantro instead of basil. These herbs can give your soup a unique taste. They bring fresh notes that can surprise your palate.
Flavor Twist Variations
Adding different vegetables can elevate your soup. Consider tossing in some chopped carrots, bell peppers, or zucchini. These veggies can enhance the flavor and add vibrant colors.
You can also infuse your soup with spices. A pinch of red pepper flakes or smoked paprika can change the flavor profile. These spices add warmth and depth, making each bite exciting.
Different Serving Methods
When summer arrives, you might want a chilled version. To make this, cool the soup after blending, then refrigerate for a few hours. Serve it cold, garnished with fresh basil.
Pairing your soup with side dishes can make a meal complete. Try it with crusty garlic bread or a light salad. These pairings enhance the meal and provide a nice crunch alongside the smooth soup.
For the full recipe, check out [Full Recipe].
Storage Info
Proper Storage Techniques
To keep your homemade tomato basil soup fresh, store it in an airtight container. Refrigerate it right after it cools down. This method helps retain flavor and quality. Your soup will stay good for about 4 to 5 days in the fridge. If you want to keep it longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space for expansion. Frozen soup can last up to 3 months.
Reheating Tips
When you’re ready to enjoy your soup again, there are a few good ways to reheat it. The best method is to use a pot on the stove. Simply pour the soup in and heat it over low to medium heat. Stir it often to make sure it heats evenly. If you need a quick option, you can use the microwave. Just heat it in short bursts, stirring in between. This helps keep the soup smooth. If it gets too thick, add a splash of water or broth to bring back the right texture.
Shelf Life and Quality
Your soup’s shelf life depends on how you store it. In the fridge, it lasts about 4 to 5 days. In the freezer, it can stay fresh for 3 months. Always check for signs of spoilage before eating. Look for changes in color or texture. If it smells off or has mold, throw it away. Keeping these tips in mind helps ensure your soup stays delicious. For the full recipe, check out the section above!
FAQs
Common Questions About Homemade Tomato Basil Soup
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. I recommend using ripe, juicy tomatoes. They will add a bright flavor. About 2 pounds of fresh tomatoes should work. Just peel and chop them before adding to your pot.
How can I make the soup spicier?
Want a kick? You can add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. This way, you can find the right level of heat for your taste.
Nutritional Information Queries
Is this soup gluten-free?
Yes, this soup is gluten-free. The main ingredients do not contain gluten. Always check labels on broth and cream for additional safety.
Caloric content per serving
Each serving has about 300 calories. This can vary based on your cream choice. For a lighter option, use coconut cream or skip the cream altogether.
Ingredient Sourcing Questions
Where to find the best basil?
Look for fresh basil at farmers’ markets or grocery stores. The best basil has bright green leaves and a strong aroma. If you can, buy it just before cooking for peak flavor.
Alternatives for hard-to-find ingredients
If you can’t find San Marzano tomatoes, use any high-quality canned tomatoes. For basil, try dried basil if fresh isn’t available. It won’t taste the same, but it will still add flavor.
Homemade tomato basil soup is simple and tasty. We covered key ingredients like fresh basil and creamy textures, plus helpful tips for perfecting flavor. Remember, selecting fresh tomatoes makes a big difference. You can customize this soup with dairy-free options or new spices. Store it properly for the best taste later. Try out the variations for fun twists. Enjoy your cooking journey and make this soup your own. You’ll love the process and the result!
![To make a great tomato basil soup, you need a few key ingredients: - 2 tablespoons extra-virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes, preferably San Marzano - 2 cups low-sodium vegetable broth - 1 teaspoon granulated sugar - Sea salt and freshly cracked pepper to taste - 1 cup heavy cream (or coconut cream for a vegan alternative) - 1 cup fresh basil leaves, roughly chopped - 1 tablespoon aged balsamic vinegar Olive oil adds a rich flavor. Onions and garlic bring depth to the soup. Crushed tomatoes form the base, giving a sweet and tangy taste. Broth adds liquid and richness. Cream makes the soup smooth, and sugar balances acidity. Seasoning helps enhance all the flavors. Fresh basil is key for this soup. It gives a bright, aromatic flavor. When choosing basil, look for vibrant green leaves without brown spots. Fresh tomatoes also elevate the dish, but use them only if they are in season. Ripe tomatoes add sweetness and depth. If using fresh tomatoes, try to select those that are firm but slightly soft to the touch. If you want a dairy-free version, you can use coconut cream instead of heavy cream. This keeps the soup creamy while adding a hint of coconut flavor. For those watching their sodium intake, use low-sodium broth and skip the added salt. You can also use herbs like oregano or thyme as a twist instead of basil if needed. These substitutions still keep the soup flavorful and enjoyable. - Estimated prep time: 10 minutes - Necessary kitchen tools: - Large heavy-bottomed pot - Cutting board and knife - Measuring spoons - Immersion blender or countertop blender First, heat the extra-virgin olive oil in your pot over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion for about five minutes until it turns soft and translucent. This step builds a strong flavor base. Next, introduce the minced garlic. Stir continuously for one minute. Keep an eye on it; you don’t want the garlic to burn. If it starts to brown, remove it from heat right away. Now, it's time to pour in the crushed tomatoes and vegetable broth. Stir in the granulated sugar, sea salt, and cracked pepper. Increase the heat slightly to bring the mixture to a gentle simmer. Let it simmer uncovered for 15 to 20 minutes. Stir occasionally to help the flavors meld together. After simmering, remove the pot from the heat. If you have an immersion blender, blend the soup until it’s smooth and creamy. If you use a countertop blender, let the soup cool slightly first. Transfer it in batches, blending until smooth. Once blended, return the pot to low heat. Gradually stir in the heavy cream (or coconut cream for a vegan option). Gently heat until warmed through, but do not boil. Finally, add the roughly chopped fresh basil leaves and aged balsamic vinegar. Stir well to mix everything in. Taste the soup and adjust the seasoning with more sea salt and pepper if needed. For a complete guide to the recipe, refer to the Full Recipe. To make your tomato basil soup stand out, focus on balanced flavors. Start by adding a pinch of sea salt early in the cooking process. This helps draw out the natural sweetness of the onions and tomatoes. You can also add a teaspoon of sugar to cut acidity, which enhances the soup's taste. Avoid burning garlic by keeping an eye on the heat. Cook it on medium heat for just a minute. If it starts to brown, remove it from the pot right away. Burnt garlic adds a bitter taste that can ruin your soup. Garnishing can elevate your dish. Top your soup with fresh basil leaves for a vibrant touch. A drizzle of olive oil adds richness and a glossy finish. You can also sprinkle some grated cheese, like Parmesan, for added flavor. Serve the soup warm, but not too hot. Aim for a cozy temperature that invites you to enjoy each spoonful. Pair it with crusty garlic bread; it makes for a perfect dipping experience. To enhance the flavor, consider adding spices. A dash of red pepper flakes can bring heat, while a bit of thyme adds depth. Fresh herbs, like oregano or parsley, can introduce new notes that complement the basil. For toppings, think about adding croutons for crunch. A dollop of sour cream or a spoonful of pesto can also provide a delightful contrast to the tomato flavor. These small additions can transform your soup from delicious to gourmet. For the complete cooking experience, refer to the Full Recipe. {{image_4}} For a vegan twist, you can swap heavy cream with coconut cream. This creamy option adds a subtle sweetness and rich texture. It blends perfectly, keeping your soup smooth and satisfying. You might also want to explore different herbs. Try using fresh dill or cilantro instead of basil. These herbs can give your soup a unique taste. They bring fresh notes that can surprise your palate. Adding different vegetables can elevate your soup. Consider tossing in some chopped carrots, bell peppers, or zucchini. These veggies can enhance the flavor and add vibrant colors. You can also infuse your soup with spices. A pinch of red pepper flakes or smoked paprika can change the flavor profile. These spices add warmth and depth, making each bite exciting. When summer arrives, you might want a chilled version. To make this, cool the soup after blending, then refrigerate for a few hours. Serve it cold, garnished with fresh basil. Pairing your soup with side dishes can make a meal complete. Try it with crusty garlic bread or a light salad. These pairings enhance the meal and provide a nice crunch alongside the smooth soup. For the full recipe, check out [Full Recipe]. To keep your homemade tomato basil soup fresh, store it in an airtight container. Refrigerate it right after it cools down. This method helps retain flavor and quality. Your soup will stay good for about 4 to 5 days in the fridge. If you want to keep it longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space for expansion. Frozen soup can last up to 3 months. When you’re ready to enjoy your soup again, there are a few good ways to reheat it. The best method is to use a pot on the stove. Simply pour the soup in and heat it over low to medium heat. Stir it often to make sure it heats evenly. If you need a quick option, you can use the microwave. Just heat it in short bursts, stirring in between. This helps keep the soup smooth. If it gets too thick, add a splash of water or broth to bring back the right texture. Your soup's shelf life depends on how you store it. In the fridge, it lasts about 4 to 5 days. In the freezer, it can stay fresh for 3 months. Always check for signs of spoilage before eating. Look for changes in color or texture. If it smells off or has mold, throw it away. Keeping these tips in mind helps ensure your soup stays delicious. For the full recipe, check out the section above! Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. I recommend using ripe, juicy tomatoes. They will add a bright flavor. About 2 pounds of fresh tomatoes should work. Just peel and chop them before adding to your pot. How can I make the soup spicier? Want a kick? You can add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. This way, you can find the right level of heat for your taste. Is this soup gluten-free? Yes, this soup is gluten-free. The main ingredients do not contain gluten. Always check labels on broth and cream for additional safety. Caloric content per serving Each serving has about 300 calories. This can vary based on your cream choice. For a lighter option, use coconut cream or skip the cream altogether. Where to find the best basil? Look for fresh basil at farmers' markets or grocery stores. The best basil has bright green leaves and a strong aroma. If you can, buy it just before cooking for peak flavor. Alternatives for hard-to-find ingredients If you can't find San Marzano tomatoes, use any high-quality canned tomatoes. For basil, try dried basil if fresh isn’t available. It won't taste the same, but it will still add flavor. Homemade tomato basil soup is simple and tasty. We covered key ingredients like fresh basil and creamy textures, plus helpful tips for perfecting flavor. Remember, selecting fresh tomatoes makes a big difference. You can customize this soup with dairy-free options or new spices. Store it properly for the best taste later. Try out the variations for fun twists. Enjoy your cooking journey and make this soup your own. You’ll love the process and the result!](https://dailydishcraft.com/wp-content/uploads/2025/05/2217fa11-4c07-4ffb-bf7a-50900ec8afbc-250x250.webp)
