Pin Recipe The first time I made tomato soup from scratch, I couldn't believe how different it tasted from the canned version I grew up on. My tiny apartment filled with the most incredible aroma as onions and garlic sizzled in olive oil. That afternoon changed everything I thought I knew about humble ingredients transforming into something extraordinary.
Last winter, my friend came over feeling under the weather. I made this soup and she sat at my counter watching me blend it until smooth. We ate it standing up, steam curling from our bowls, and she said it was exactly what her soul needed.
Ingredients
- 1.5 kg ripe tomatoes: The quality of your tomatoes directly impacts the final flavor, so choose ones that yield slightly when pressed
- 1 medium yellow onion: A sweet onion variety works beautifully here, building the soup's foundation
- 2 cloves garlic: Freshly minced garlic releases oils that powdered versions simply cannot match
- 750 ml vegetable broth: Low sodium broth lets you control the seasoning perfectly
- 2 tbsp extra virgin olive oil: This becomes part of the soup's luxurious mouthfeel
- 1 small bunch fresh basil leaves: Add these at the end to preserve their bright, peppery essence
- 1 tsp sugar: Even perfectly ripe tomatoes benefit from this subtle balancing act
- Salt and freshly ground black pepper: Taste as you go since broth brands vary in saltiness
- 60 ml heavy cream: This optional addition transforms the soup into something utterly decadent
Instructions
- Build the flavor foundation:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
- Wake up the garlic:
- Stir in minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
- Break down the tomatoes:
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until they start to collapse and release their juices.
- Let it simmer:
- Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired and cook uncovered for 15 minutes.
- Purée to perfection:
- Remove from heat and add basil leaves. Use an immersion blender to purée until silky smooth, working carefully to avoid splashing.
- Season and enrich:
- Taste and adjust with salt and pepper as needed. For extra richness, stir in heavy cream if using.
- Finish with flourish:
- Ladle soup into warmed bowls, drizzle generously with olive oil, and garnish with fresh basil leaves.
Pin Recipe This recipe became my go-to comfort food during a particularly stressful month at work. Something about the vibrant red color and simple act of drizzling olive oil on top made everything feel manageable again.
Making It Your Own
I've discovered that adding a pinch of red pepper flakes during the onion stage gives the soup a gentle warmth that lingers. A tablespoon of butter stirred in at the end creates the most velvety finish imaginable. Sometimes I throw in a sprig of fresh thyme with the basil for an earthy layer.
Storage Wisdom
This soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to four days. The texture may thicken overnight, so thin with a splash of broth or water when reheating.
Perfect Pairings
A grilled cheese sandwich made with sharp cheddar on sourdough is the classic companion that never fails. Crusty bread toasted until golden and rubbed with garlic creates the perfect dipping vessel. For a lighter option, a simple green salad with vinaigrette cuts through the richness beautifully.
- Keep some crusty bread on hand for soaking up every last drop
- A glass of light red wine like Pinot Noir complements the acidity
- Freshly grated Parmesan on top adds a salty, savory finish
Pin Recipe There's something deeply satisfying about turning a basket of humble tomatoes into a bowl of liquid comfort. I hope this soup finds you on days when you need exactly that kind of simple, nourishing warmth.
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Yes, canned whole tomatoes work perfectly. Use two 28-ounce cans and skip the initial cooking step for tomatoes. The result will be just as delicious.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 5 days. The flavors often deepen and improve after a day or two.
- → Can I freeze this soup?
Absolutely. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
- → What can I serve with this soup?
Crusty bread, garlic knots, or grilled cheese sandwiches make perfect accompaniments. A light side salad also complements the rich flavors.
- → How can I make this soup thicker?
Simmer longer to reduce, add a tablespoon of tomato paste, or blend in a cooked potato or some white beans for body without altering flavor.
- → Is this soup suitable for meal prep?
Yes, it reheats beautifully and actually tastes better the next day. Make a batch on Sunday for easy lunches throughout the week.