Description
A quick, vibrant, and honest tomato basil soup that celebrates peak seasonal produce. This recipe uses fresh tomatoes, roasted aromatics, and a touch of cream to create a rich, silky soup in just 30 minutes.
Ingredients
Scale
- 4 lbs fresh vine-ripened beefsteak tomatoes or heirloom/cherry mix
- 1 large bunch fresh Genovese basil (approx. 1 cup packed leaves, plus stems)
- 1 large yellow onion (approx. 2 cups chopped)
- 4 cloves fresh garlic (minced)
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream or coconut milk
- 2 tbsp extra virgin olive oil
- Sea salt and black pepper to taste
Instructions
- Wash and chop tomatoes into rough chunks (no need to peel). Toss with a pinch of salt to draw out moisture.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and basil stems. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Add chopped tomatoes and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes until tomatoes are soft.
- Remove from heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, blend in batches in a countertop blender, venting steam carefully.
- Return soup to low heat. Stir in heavy cream or coconut milk. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed.
- Stir in half of the chopped fresh basil. Serve immediately with crusty bread, garnished with remaining basil and a swirl of cream.
Notes
Basil stems add significant flavor; simmer them but remove before blending. For deeper flavor, roast tomatoes at 400°F for 15 minutes before adding to the pot. If soup is too acidic, add a pinch of sugar. If too thin, simmer longer or blend in a roasted potato. If too thick, add more broth. Soup freezes well for up to 3 months (freeze base without cream if possible).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12
- Sodium: 650
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 5
- Protein: 4
Keywords: tomato soup, basil soup, summer recipes, quick dinner, vegetarian, gluten-free, seasonal cooking, fresh tomatoes, 30 minute meals