Bring the garden to your table with this soul-soothing Homemade Tomato Basil Soup.
My grandma passed away when I was 10, so I only have a few distinct memories. One late summer afternoon, we played in her yard for hours. I would gather nuts from the trees, and we’d examine each one for interesting shapes and colors. When we finally made our way inside for dinner, the smell was intoxicating. Each bite felt like a grandma hug, and whenever I make this recipe now, I’m transported to that afternoon when it seemed like neither of us had a care in the world and there was all the time in the world to enjoy each other.
The good thing about this recipe is that you don’t have to wax nostalgic to enjoy it. This soup is great for conjuring memories but also for making some right now. It’s warm and cozy, easy to make and fun to serve. It has similar flavor notes to other tomato-based fan favorites, like this Lasagna Soup and Taco Soup. But the combination of tomato and basil makes this soup shine.
Serving Suggestions
You can’t go wrong with the classic pairing of Tomato Soup and Grilled Cheese. You can also serve this soup with a crusty baguette or a side salad. If you’re feeling fancy, garnish the bowl with a swirl of cream, a sprinkling of Parmesan cheese, and a few fresh basil leaves. You can also sprinkle in some croutons for the ultimate comfort meal.
Ingredients
- 2 pounds fresh tomatoes
- 4 cloves garlic
- 4 TBSP olive oil
- 1 onion (diced)
- 2 sticks celery (cleaned and diced)
- 2 carrots (peeled and diced)
- 1 can diced tomato
- 2 cups chicken stock
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt and pepper
- 1 bunch fresh basil (about ¼ cup)
Instructions
Prep time: 15 minutes
Cooking time: 45 minutes
Yields: 4 servings
- Preheat the oven to 350°F
- Slice the tomatoes in half and peel and cut the garlic cloves in half. Drizzle a little olive oil onto the baking sheet, lay out the tomato halves, and scatter on the garlic cloves and a pinch of salt and pepper. Place the tray into the oven and bake for 15-20 minutes.
- In the meantime, heat a large pot over medium heat. Add the rest of the olive oil and saute the onions, celery, and carrots for 5 minutes until softened.
- Add the tomatoes, garlic, spices, salt and pepper, and chicken stock, and simmer for 20 minutes.
- Use a stick blender to blend the soup until it’s smooth.
Tips & Tricks for the Perfect Tomato Basil Soup
- Fresh, ripe tomatoes lend a rich flavor and are ideal for this soup. Vine-ripened or heirloom tomatoes are good options.
- For a deeper, richer flavor, roast the tomatoes first.
- You can decide the texture of your soup. If you prefer a chunkier soup, blend less; for a creamier soup, blend more.
- Don’t hold back on the seasoning. Add in a generous dose of salt and pepper, and make sure to as you cook.
FAQs
You can. I prefer fresh tomatoes but canned tomatoes will work as a suitable substitute.
You bet! If you want a vegetarian soup, just use vegetable stock instead of chicken stock.
Fresh basil is best, but dried basil will serve in a pinch. Just use a little less than the recipe indicates, since dried spices pack a bigger punch than fresh.
Variations
- Add a sprinkle of red pepper flakes if you’re looking for heat.
- Blend in some roasted red bell peppers for more of that gorgeous roasted taste.
- For a protein boost, add shredded chicken or chickpeas.
- If you’re going Italian, mix in a spoonful of pesto and some diced mozzarella.
Make Ahead and How to Store
Make this soup ahead of time and keep it in the refrigerator for up to five days. You can also freeze it for up to three months! When you’re ready to serve, thaw it out (if it’s been in the freezer), place it on low heat, and stir until it’s steaming. If it seems too thick after being chilled or frozen, just add a dash of water or stock while you’re heating the soup.
Tomato Basil Soup
Ingredients
- 2 pounds fresh tomatoes
- 4 cloves garlic
- 4 TBSP olive oil
- 1 onion diced
- 2 sticks celery cleaned and diced
- 2 carrots peeled and diced
- 1 can diced tomato
- 2 cups chicken stock
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt and pepper
- 1 bunch fresh basil about ¼ cup
Instructions
- Preheat the oven to 350°F
- Slice the tomatoes in half and peel and cut the garlic cloves. Drizzle a little olive oil onto the baking sheet then lay out the tomato halves and scatter on the garlic cloves and a pinch of salt and pepper. Place the tray into the oven and bake for 15 – 20 minutes.
- In the meantime heat a large pot over medium heat. Add the rest of the olive oil and saute the onions, celery, and carrots for 5 minutes until softened.
- Add the basil-roasted tomatoes, garlic, spices, salt and pepper, and stock, and allow to simmer for 20 minutes.
- Use a stick blender to blend the soup until it’s smooth.
