Rich, tart, and full of flavor, the perfect soup to keep you warm.
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Anyone who knows me will tell you the same thing, I’m not a big fan of soup. I have said it time and time again that it takes something special for me to like a soup. For me to even consider a soup as a meal it had better be unique, maybe take something I already enjoy and deconstruct it, maybe take a flavor I love and focus on or heighten it, or maybe give me a soup that pairs so well with other things that they almost seem like they were meant to go together.
I hate to say it, but the older I get and the more recipes I try I keep finding soups that I enjoy, soups that go beyond being flavored water and become something more. I used to think tomato soup was nothing more than Chef Boyardee without the pasta and meatballs, then I found this recipe for Tomato Basil Soup, and I began not only eating my words but also eating this soup. Hearty, acidic, creamy, and full of flavor, this Tomato Basil Soup recipe is a game changer.
For as classic and traditional as tomato soup is it technically has its origins rooted firmly in the Americas when explorers discovered tomatoes and then brought them back to Europe. The Europeans did not originally know what to do with tomatoes but soon the Italians began using tomatoes in soups and sauces, the French began making a tomato bisque, and even the Spanish made gazpacho. When tomatoes arrived in Europe it seems every country found a way to incorporate them into soup. This recipe is a take on the Italian tomato basil soup a rich and savory soup that brings out the sweet acidity of the tomato and the savory flavors of the basil.
Is Tomato Basil Soup Healthy?
In the world of soups, healthiness is all dependent on the dietary needs of the person eating it, and Tomato Basil Soup is no different. This recipe has few ingredients and the ingredients it does have are fresh and healthy. When you break down each ingredient you find the core healthiness of the meal.
Tomatoes are high in vitamin C aiding in immune functions, they have been proven to help improve heart health and support brain function. The basil also aids in mental clarity and memory, lowers blood pressure, and reduces inflammation. The heavy cream, though high in fat content, also provides a great source of protein and calcium. This soup is already vegetarian and if you substitute the heavy cream for full fat coconut milk it can be made vegan with ease.
Is this tomato basil soup the same as tomato bisque?
Tomato basil, tomato bisque, and cream of tomato soup are probably the most well-known tomato-based soups. Often people will interchange the names on a menu but that is not accurate. Tomato basil and cream of tomato can both be made up of the same or similar ingredients, but a tomato bisque is not the same. A bisque is a soup usually made with shellfish, often using clams, shrimp, crab, or scallops as your base. This recipe is purely a tomato basil soup using only vegetable-based ingredients and cream.
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds ripe tomatoes, cored and chopped
- 3 cups vegetable broth
- 1/4 cup fresh basil leaves, plus more for garnish
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
INSTRUCTIONS
Sauté
Cook onions, then add garlic.
Simmer
Add tomatoes and broth; cook.
Blend
Purée soup, add cream, and heat.
Devour!
FAQs & Tips
To store your Tomato Basil Soup allow it to cool to room temperature and store in an airtight sealed container for up to 3 days. If you are making your soup with the intention of freezing it for later consumption do not include the cream, follow the rest of the recipe, and freeze your soup without the cream. When you are ready to enjoy your soup thaw it in the refrigerator overnight and when you reheat on the stovetop stir your cream into the soup.
While the recipe does not specify a tomato, I find Roma tomatoes to work best as they have a rich flavor, and their size is ideal without an excessive water level.
I will never urge you against adding your favorite vegetables, but this recipe is so good that they are not necessary.
Serving Suggestions
As I have already said this Tomato Basil Soup is savory and delicious on its own and does not require much else, but that does not mean you can’t make it a great appetizer to complement other dishes.
I like serving this soup as a side with Mexican Avocado Spread Sandwiches with Sprouts. You can also serve it as the starter with Shrimp Pasta with Creamy Curry Sauce or Cheesy Baked Chicken Tenders with Mexican Couscous Crust.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 pounds ripe tomatoes cored and chopped
- 3 cups vegetable broth
- 1/4 cup fresh basil leaves plus more for garnish
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chopped tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 30 minutes.
- Remove from heat. Add basil leaves, salt, and pepper. Use an immersion blender to purée the soup until smooth.
- Stir in heavy cream and return to low heat. Cook for an additional 10 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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