This is a super-easy tomato basil soup! It's best made with ripe, fresh heirloom tomatoes, and fresh basil.
Just add some onion, garlic, salt & pepper, and cream (optional), and you'll quickly have a pot full of the best tomato soup you've ever eaten! Pair with crusty bread or eat it in a bread bowl for super-lunch bonus points.
Step 1: Tools and Ingredients
3 medium onions, chopped
1 tablespoon butter or olive oil
~10 tomatoes (big juicy heirloom varieties* are best!)
~10 cloves garlic
~1 teaspoon salt
freshly ground pepper
handful fresh basil, chopped
1/4 - 1/2 cup heavy cream
large heavy-bottomed pot
sharp chef's knife
* I get my awesome heirloom tomatoes from Wild Boar Farms at my local farmers' market. They sell seeds online if you want to grow your own! Highly recommended.
Step 2: Saute Onions
Step 3: Add Tomatoes
Add them to the pot, and stir gently to mix. Use tomato juice to deglaze the bottom of the pot if necessary.
Step 4: Add Garlic
Step 5: Simmer
Step 6: Add Basil
You want to heat it just enough to wilt the basil, but no more, so be sure the other ingredients are sufficiently cooked before you add the basil.
Step 7: Add Cream
If you want to add cream to your soup, do so now.
Start with 1/4 cup of heavy cream, stir it in, then taste your soup. Does it need more cream? Then add more to your taste!
The first picture below has cream added; the second picture does not. I used roughly 1/4 cup cream, as I like mine very lightly creamy.
Step 8: Adjust Seasoning and Serve
If you want an additional umami kick a bit of Worchestershire sauce can help, but it's not necessary if you use great tomatoes.
Serve warm if you've used cream, warm or cold if you haven't.
- Great with a garnish of grated hard cheese or a grilled cheese sandwich.
- Fantastic in a bread bowl.
- Tastes even better the next day!