There’s just something magical about a big, steaming bowl of homemade tomato basil soup, isn’t there? It’s the ultimate comfort food, especially when you’re feeling a bit under the weather or just need a warm hug in a bowl. This homemade tomato basil soup recipe is my go-to because it’s ridiculously simple but tastes like you spent hours slaving away. Seriously, it’s my secret weapon for quick weeknight dinners that feel special.
Why You’ll Love This Homemade Tomato Basil Soup
Trust me, this homemade tomato basil soup is a winner for so many reasons:
- It’s super quick to whip up – ready in about 40 minutes total!
- You only need a few simple, fresh ingredients that make a huge difference.
- The flavor is just pure comfort – rich, tomatoey, with that lovely basil zing.
- It’s naturally vegetarian, so everyone can enjoy it.
- Seriously, it’s ridiculously easy to make, even if you’re new to cooking.
Gathering Your Ingredients for Homemade Tomato Basil Soup
Okay, let’s get our ingredients ready for this amazing soup! It’s really just a handful of things, but they all play a starring role. First up, we need 2 tablespoons of good olive oil. This is what we’ll use to get things started and build that flavor base.
Next, grab 1 large onion. I like to chop it up pretty finely so it melts into the soup nicely. Then, we’ll need 2 cloves of garlic, minced, because garlic is basically magic, right? For the star of the show, we’re using two 28-ounce cans of crushed tomatoes. Make sure they’re good quality! We’ll also need 4 cups of low-sodium vegetable broth – this adds depth without making it too salty. A little bit of 1 teaspoon of granulated sugar might seem odd, but trust me, it balances the acidity of the tomatoes perfectly. And the crown jewel: 1/2 cup of fresh basil leaves, roughly chopped. Don’t skimp on the fresh basil; it makes ALL the difference! Finally, we’ll season it all up with salt and freshly ground black pepper, to taste.
Ingredient Notes and Potential Substitutions
When it comes to the tomatoes, if you can’t find crushed, good quality canned whole peeled tomatoes are a great substitute. Just give them a good crush with your hands or a potato masher before adding them. For the broth, any vegetable broth will work, but low-sodium lets you control the saltiness better. If you don’t have vegetable broth, chicken broth is okay too, but it will change the flavor profile a bit. That little bit of sugar? It’s not to make the soup sweet, but to cut through the natural tanginess of the tomatoes, making them taste even more vibrant. And fresh basil is really key here; dried basil just doesn’t have that same bright, fresh punch!
Step-by-Step Guide to Making Homemade Tomato Basil Soup
Alright, let’s get this soup bubbling! It’s honestly so easy, you’ll be amazed. First things first, grab a nice big pot or a Dutch oven. We’re going to heat 2 tablespoons of olive oil in it over medium heat. Just let that warm up for a minute.
Now, toss in your chopped onion. We want to sauté these until they’re nice and soft and look a little see-through, which usually takes about 5 to 7 minutes. Give them a little stir now and then so they don’t stick. Once the onions are looking good, add your minced garlic. Stir that around for just about 1 minute until you can really smell that wonderful garlic aroma. Be careful not to burn it!
Next up, pour in your two cans of crushed tomatoes. Ooh, it’s starting to look like soup! Then, add your 4 cups of vegetable broth. Give it all a good stir to combine everything in the pot. This is where the magic really starts.
Simmering and Flavor Development
Now, it’s time to let all those yummy flavors get to know each other. Add that 1 teaspoon of sugar – remember, it’s just to balance the tomatoes! Bring the soup up to a gentle simmer, then turn the heat down low. Let it bubble away, covered, for about 15 to 20 minutes. Stir it every so often. This simmering time is crucial for letting the tomato flavor really deepen and the whole soup come together beautifully.
Finishing Touches for Your Homemade Tomato Basil Soup
The very last thing we do is stir in that gorgeous fresh basil. We add it right at the end so its bright, fresh flavor doesn’t cook away. Give it a final taste and season with salt and pepper until it’s just perfect for you. That’s it! So simple, right?
Tips for the Best Homemade Tomato Basil Soup
Okay, so you’ve made the soup, but let’s talk about making it truly *spectacular*. First off, use the best crushed tomatoes you can find. It really does make a difference! When you’re sautéing the onions, don’t crowd the pot – give them space to soften and get a little sweet. If you pack the pot too full, they’ll just steam instead of getting that nice golden color. Always, always taste your soup before you serve it. Seasoning is everything, and what tastes perfect to me might need a little more salt or pepper for you. So, give it a good stir and a taste! And here’s a little secret: letting the soup rest for just 5-10 minutes off the heat before serving really lets all those flavors meld together even more.
Achieving Creaminess and Garnish Ideas
Want to make this soup extra decadent? Stir in about half a cup of heavy cream or even some full-fat coconut milk right at the end, just before you serve. It makes it so luxuriously creamy! And for a pretty finish, you can’t go wrong with a few extra fresh basil leaves sprinkled on top, or even a little swirl of cream or a drizzle of really good olive oil. It makes it look as good as it tastes!
Frequently Asked Questions about Homemade Tomato Basil Soup
Got questions about this yummy soup? I’ve got answers!
Q: Can I use fresh tomatoes instead of canned for homemade tomato basil soup?
A: You totally can! It’ll take a little more effort, though. You’ll want to use about 2 to 2.5 pounds of ripe tomatoes. The best way is to blanch them (dip them in boiling water for 30 seconds, then ice water), peel them, and then chop them up before adding them to the pot. It’ll give you a lovely fresh flavor, but canned crushed tomatoes are just so convenient and consistent!
Q: How long does homemade tomato basil soup last?
A: This soup is best enjoyed fresh, but leftovers will keep nicely in an airtight container in the refrigerator for about 3 to 4 days. The flavor actually deepens a bit the next day, which is pretty great!
Q: Can I freeze homemade tomato basil soup?
A: Yes, you absolutely can! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It should stay good in the freezer for about 2 to 3 months. Just thaw it in the fridge overnight and reheat gently.
Q: What can I serve with tomato basil soup?
A: Oh, the possibilities! It’s classic with a grilled cheese sandwich, of course. But it’s also great with crusty bread for dipping, a side salad, or even some mini meatballs or croutons stirred right in. Enjoy!
Storing and Reheating Your Homemade Tomato Basil Soup
Got leftovers? Lucky you! Properly storing your delicious homemade tomato basil soup means you can enjoy it again later. For the fridge, just pop any leftover soup into an airtight container. It should keep beautifully for about 3 to 4 days. Just make sure it’s cooled down a bit before you seal it up.
If you want to save it for even longer, freezing is a fantastic option! Let the soup cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It’ll be good for a couple of months. When you’re ready to enjoy it again, the best way to reheat is to thaw it in the refrigerator overnight, then gently warm it up on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave. Avoid boiling it vigorously when reheating, as that can sometimes change the texture a bit.
Estimated Nutritional Information for Homemade Tomato Basil Soup
Just so you know, the nutritional info for this soup is an estimate, since brands and exact measurements can wiggle a bit! Per serving (about 1.5 cups), you’re looking at roughly 150 calories. It’s got about 5g of fat, 3g of protein, and around 25g of carbohydrates. The sodium is usually around 600mg, but that can change depending on your broth and how much extra salt you add. It’s a pretty wholesome bowl!
Heavenly Homemade Tomato Basil Soup in 40 Minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful homemade tomato basil soup, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon sugar
- 1/2 cup fresh basil leaves, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes and vegetable broth.
- Add sugar and bring to a simmer.
- Reduce heat and cook for 15-20 minutes, stirring occasionally.
- Stir in fresh basil.
- Season with salt and pepper.
- Serve hot.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream or coconut milk before serving.
- Garnish with extra basil leaves or a swirl of cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 15g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: tomato soup, basil soup, homemade soup, easy soup, vegetarian soup, comforting soup