Creamy Tomato Basil Soup
This Creamy Tomato Basil Soup takes its inspiration from the comforting flavors of Mediterranean cuisine. Combining the fresh tang of ripe tomatoes with the aromatic sweetness of basil, this soup is not just a classic but a refined version with a velvety texture achieved through expert technique. Perfect for a cozy dinner or an elegant starter, it also adapts well to various dietary needs, enhancing any dining experience with its rich aroma and vibrant color.
Equipment
- Large heavy-bottomed pot or Dutch oven (5-quart / 4.7L minimum)
- Immersion blender or countertop blender
- Sharp chef’s knife
- Large cutting board
- Wooden spoon or silicone spatula
- Ladle
Ingredients
- 2 tablespoons extra-virgin olive oil 30ml
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1¾ lb heirloom tomatoes ripe, coarsely chopped (800 g)
- 3 cups chicken or vegetable broth preferably homemade, 720ml
- 1 cup heavy cream 240ml
- 1 bunch fresh basil leaves only, torn
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for 8–10 minutes, stirring occasionally, until genuinely golden brown — not just soft. This extra patience builds a savoury base that carries the whole soup.2 tablespoons extra-virgin olive oil, 1 large onion
- Add the minced garlic and cook for another minute or until fragrant.2 cloves garlic
- Stir in the chopped tomatoes and cook until they start to break down, about 10–15 minutes, stirring occasionally.1¾ lb heirloom tomatoes
- Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat and simmer for 20 minutes. Stir occasionally and allow the flavors to meld.3 cups chicken or vegetable broth
- Use an immersion blender directly in the pot to purée the soup until completely smooth. Alternatively, let the soup cool for 5–10 minutes, then blend in batches in a countertop blender, filling the jar no more than halfway and holding the lid down firmly with a folded towel. Return the blended soup to the pot.
- Reduce the heat to low. Stir in the heavy cream and torn basil leaves until evenly combined. Season with salt and black pepper to taste. Simmer gently for 5 minutes — do not let it boil, as high heat can cause the cream to separate. Serve hot.1 cup heavy cream, 1 bunch fresh basil, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
Notes
Storage: Refrigerate in a sealed container for up to 4 days. Reheat gently over medium-low heat, stirring occasionally — high heat can cause the cream to separate. Add a splash of broth if the soup has thickened.
Make-Ahead: Freeze for up to 3 months. For best texture, freeze before adding the cream, then stir the cream in when reheating.
Substitutions: Replace heavy cream with full-fat coconut cream for a dairy-free version with a similar richness. Use vegetable broth to make it fully vegan.
Pro Tips: If using a countertop blender instead of an immersion blender, let the soup cool for 5–10 minutes, blend in batches filling the jar no more than halfway, and hold the lid down with a folded towel to manage steam pressure.
Flavour Boosters: A pinch of red pepper flakes adds gentle heat, or finish each bowl with a half-teaspoon of balsamic vinegar for brightness.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 16gProtein: 8gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 67mgSodium: 372mgPotassium: 748mgFiber: 3gSugar: 9gVitamin A: 2635IUVitamin C: 31mgCalcium: 82mgIron: 1mg
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