Pin It My tiny apartment kitchen smelled like an Italian grandmother had moved in. I had scored three pounds of ugly but perfect tomatoes from the farmers market, determined to turn them into something magical before they went bad. That afternoon I learned that the simplest soups often demand the most patience, waiting for tomatoes to collapse into sweetness. Now this soup is my go to when I need comfort in a bowl.
Last winter my friend came over during a particularly rough week, and I made this soup while we talked. She sat at my counter watching the tomatoes bubble away, and when she finally took that first spoonful, she went completely quiet. Sometimes food says what words cannot.
Ingredients
- 1.5 kg ripe tomatoes: Look for tomatoes that give slightly when pressed, the uglier ones often have the most flavor
- 1 medium yellow onion: The foundation that adds depth and sweetness without overpowering the tomatoes
- 2 cloves garlic: Minced fresh, never the jarred stuff, it makes all the difference
- 750 ml vegetable broth: Use a quality low sodium brand so you control the seasoning
- 2 tbsp extra virgin olive oil: The good stuff, you will taste it so make it count
- 1 small bunch fresh basil: Add it at the end so the bright flavor sings through
- 1 tsp sugar: Just enough to tame acidic tomatoes, taste first to see if you need it
- Salt and black pepper: Your finishing touch, season gradually and taste often
- 60 ml heavy cream: Completely optional but transforms it into something velvety and luxurious
Instructions
- Build your flavor foundation:
- Heat the olive oil in your large pot over medium heat until it shimmers slightly. Add the diced onion and let it soften slowly, about 5 minutes, until it turns translucent and smells sweet.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant, watching carefully so it does not brown or turn bitter.
- Break down the tomatoes:
- Add all those chopped tomatoes and cook for 10 minutes, stirring occasionally. You want them to start collapsing and releasing their juices, filling your kitchen with that incredible smell.
- Let it simmer together:
- Pour in the vegetable broth and bring everything to a gentle bubble. Add the sugar now if your tomatoes seem especially acidic. Let it simmer uncovered for 15 minutes so flavors meld.
- Make it silky smooth:
- Remove from heat and toss in the basil leaves. Use your immersion blender right in the pot to purée until completely smooth, or work in batches if using a regular blender.
- Season and finish:
- Taste carefully and add salt and pepper as needed. Stir in the cream now if you want that extra richness, letting it warm through.
- Serve with love:
- Ladle into warm bowls and drizzle each serving with olive oil. Torn fresh basil leaves on top make it look beautiful and taste even better.
Pin It There is something deeply meditative about standing over a pot of tomatoes as they slowly break down. This soup has become my way of preserving summer, even in the dead of winter.
Making It Your Own
Roasting the tomatoes first at 200°C for 30 minutes concentrates their natural sugars and adds depth. It takes extra time but the result is restaurant worthy. I discovered this trick by accident when I got distracted during prep and now I rarely skip this step.
Perfect Pairings
A grilled cheese sandwich made with sharp cheddar and sourdough is the classic choice for good reason. The crisp bread and melted cheese against the silky soup is pure comfort. I also love serving this alongside a simple green salad with vinaigrette to cut through the richness.
Storage and Make Ahead Tips
This soup actually tastes better the next day as flavors continue to develop. Store it in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth or water if it has thickened too much.
- Cool completely before freezing to prevent ice crystals
- Leave space at the top of containers as liquids expand
- Thaw overnight in the refrigerator for best results
Pin It Every spoonful of this soup reminds me why simple cooking is often the most powerful. Hope it brings you as much comfort as it has brought me.
Recipe Questions & Answers
- → Can I make this soup with canned tomatoes?
Yes, canned tomatoes work beautifully in this soup. Use high-quality whole peeled or crushed tomatoes, about two 28-ounce cans. The cooking time remains the same, though you may want to adjust the sugar depending on the brand's natural sweetness.
- → How long does this soup keep in the refrigerator?
This soup stores well for 4-5 days in an airtight container in the refrigerator. The flavors often develop and improve after a day. Reheat gently over medium-low heat, stirring occasionally. You may need to add a splash of broth or water when reheating if it has thickened.
- → Can I freeze this tomato and basil soup?
Absolutely. This soup freezes excellently for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator and reheat slowly. If you added cream, add it fresh after reheating rather than freezing.
- → What's the best way to achieve the smoothest texture?
An immersion blender works wonderfully directly in the pot. For an ultra-silky result, use a countertop blender in batches, blending for 60-90 seconds per batch. Be careful with hot liquids—remove the center cap from the blender lid and cover with a kitchen towel to allow steam to escape.
- → How can I make this soup more filling?
For added substance, consider serving with crusty bread, croutons, or a grilled cheese sandwich. You can also stir in cooked white beans or small pasta shapes like orzo during the final simmer. A dollop of pesto or a sprinkle of grated Parmesan adds protein depth if not strictly vegan.
- → Why add sugar to tomato soup?
Sugar balances the natural acidity in tomatoes, especially when they're not perfectly ripe or when using canned varieties. Start with 1 teaspoon and taste before adding more. Some tomato varieties are naturally sweet enough that sugar isn't needed. It's entirely optional based on your preference and the tomatoes you use.