Creamy Tomato Basil Soup
Highlighted under: Fresh Cooking | Raw & Green
When the weather turns chilly, I crave a warm bowl of creamy tomato basil soup. The combination of ripe tomatoes, aromatic basil, and a silky texture is pure comfort in a bowl. With every spoonful, I am reminded of cozy winter nights spent with loved ones, sharing hearty meals and laughter. Making this soup is not only easy but also a delightful way to bring out the vibrant flavors of fresh ingredients. Whether served as an appetizer or a main dish with crusty bread, it’s a recipe I can’t get enough of.
As a passionate home cook, I've always enjoyed experimenting with flavors, and this creamy tomato basil soup is a testament to that. The method is simple yet effective: roasting the tomatoes enhances their natural sweetness while the basil infuses a refreshing aroma throughout the soup. A hint of cream at the end adds a luxurious touch that elevates the dish.
I've found that using fresh basil truly makes a difference — it brightens up the flavors in a way that dried herbs just can't replicate. If you have any leftover roasted tomatoes, throw them in; they give a rich depth that transforms this soup into something special.
Why You'll Love This Recipe
- Rich tomato flavor balanced with fresh basil
- Creamy texture that warms the soul
- Perfect for pairing with grilled cheese sandwiches or crusty bread
Understanding the Ingredients
The primary ingredient in this creamy tomato basil soup is, of course, ripe tomatoes. Their natural sweetness is crucial; using vine-ripened or heirloom varieties will enhance the flavor profile significantly. Additionally, the freshness of basil brings a fragrant contrast that lightens the heaviness of the cream. Make sure to chop the basil right before you add it to the soup to preserve its vibrant color and aroma.
Onions and garlic serve as a flavor foundation for the soup. Sautéing them until they are translucent before roasting helps to mellow their sharpness, ensuring that their flavors infuse the tomatoes beautifully. While I love using fresh garlic, feel free to adjust the amount to your taste—use as little as one clove if you're looking for a milder touch. Alternatively, you could use shallots for a sweeter undertone.
Blending Techniques
When it comes to blending, achieving the right consistency is vital for a smooth soup. If you're unsure about how smooth you want it, start by blending for a shorter time, and then pulse until you reach your desired texture. For an even creamier finish, you can strain the blended soup through a fine-mesh sieve to remove any remaining tomato skin or seeds.
If you don’t have a blender, an immersion blender is a great alternative. It allows you to blend the soup directly in the pot, which minimizes cleanup. Just be cautious of splatters; blending slowly at first can help with this. Maintaining a gentle simmer when using an immersion blender will also prevent unexpected splashes.
Ingredients
For the Soup
- 2 pounds ripe tomatoes, quartered
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
Prepare the ingredients
Preheat your oven to 400°F (200°C). In a large bowl, toss the quartered tomatoes, chopped onion, and minced garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the vegetables
Roast the vegetables in the preheated oven for about 25 minutes, or until the tomatoes are soft and slightly caramelized.
Blend the soup
Transfer the roasted mixture to a blender. Add the vegetable broth and blend until smooth. If you prefer a chunkier texture, pulse a few times for consistency.
Cook and finish
Pour the blended soup back into a pot. Stir in the heavy cream and chopped basil. Simmer on low heat for about 5 minutes to combine the flavors.
Serve
Taste and season with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves.
Pro Tips
- Feel free to add some red pepper flakes for a bit of heat or substitute the heavy cream with coconut milk for a lighter version.
Serving Suggestions
This creamy tomato basil soup pairs wonderfully with a variety of side dishes. A classic grilled cheese sandwich adds a nostalgic touch and the contrasting textures work harmoniously. Alternatively, try serving it with a drizzle of balsamic reduction for a modern twist or sprinkle some croutons on top for added crunch.
For those looking to impress at a dinner party, serve the soup in hollowed-out bread bowls. This not only elevates the presentation but also provides a delicious vessel that complements every spoonful of soup. If you’re feeling adventurous, add a dollop of pesto on top as a delightful flavor addition.
Storage and Reheating Tips
This soup stores well, making it a perfect make-ahead option. After the soup has cooled, transfer it to an airtight container and refrigerate for up to three days. If you're planning to freeze it, ensure it’s in a freezer-safe container, leaving some space at the top for expansion. It'll keep well for about three months in the freezer, but remember that cream-based soups can sometimes change texture upon thawing.
When reheating, do so gently over low heat to prevent the cream from curdling. Stir frequently until warmed through, and feel free to add a splash of vegetable broth or extra cream to adjust the consistency as needed. It's a quick and comforting meal that tastes just as good the second time around!
Questions About Recipes
→ Can I make this soup vegan?
Yes! Simply replace the heavy cream with coconut milk or a vegan cream alternative.
→ What type of tomatoes work best?
Ripe, flavorful tomatoes like Roma or heirloom varieties are ideal for the best flavor.
→ Can I use canned tomatoes?
Absolutely! Use high-quality canned tomatoes for an easier version of this soup, and adjust the seasoning to taste.
→ How long does this soup last in the fridge?
The soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Creamy Tomato Basil Soup
When the weather turns chilly, I crave a warm bowl of creamy tomato basil soup. The combination of ripe tomatoes, aromatic basil, and a silky texture is pure comfort in a bowl. With every spoonful, I am reminded of cozy winter nights spent with loved ones, sharing hearty meals and laughter. Making this soup is not only easy but also a delightful way to bring out the vibrant flavors of fresh ingredients. Whether served as an appetizer or a main dish with crusty bread, it’s a recipe I can’t get enough of.
Created by: Wendys
Recipe Type: Fresh Cooking | Raw & Green
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Soup
- 2 pounds ripe tomatoes, quartered
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
How-To Steps
Preheat your oven to 400°F (200°C). In a large bowl, toss the quartered tomatoes, chopped onion, and minced garlic with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the vegetables in the preheated oven for about 25 minutes, or until the tomatoes are soft and slightly caramelized.
Transfer the roasted mixture to a blender. Add the vegetable broth and blend until smooth. If you prefer a chunkier texture, pulse a few times for consistency.
Pour the blended soup back into a pot. Stir in the heavy cream and chopped basil. Simmer on low heat for about 5 minutes to combine the flavors.
Taste and season with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves.
Extra Tips
- Feel free to add some red pepper flakes for a bit of heat or substitute the heavy cream with coconut milk for a lighter version.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 5g