Tomato Basil Soup

Picture of Tomato Basil Soup

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.
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Step 1: Tools and Ingredients

Picture of 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
cutting board
sharp chef's knife
wooden spoon

* 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

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Heat pot to medium-low heat, add butter or olive oil, add onions and salt, and saute until onions are soft and just starting to brown.

Step 3: Add tomatoes

Picture of Add tomatoes
While onions are cooking, coarsely chop 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

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Mince garlic, and add immediately after tomatoes.  Stir to incorporate.

Step 5: Simmer

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Bring the soup to a simmer and maintain on low heat, stirring occasionally, for about 20 minutes.  Tomatoes will soften, and the garlic will cook down.  You're ready for the next step when it looks like this.

Step 6: Add basil

Picture of Add basil
Coarsely chop and add the basil.  Stir to incorporate.  Turn off the stove.

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

Picture of 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.
om nom nom nom so good thank yout!!
wizgirl4 years ago
Thanks! We made this and it was delicious!
canida (author)  wizgirl4 years ago
Awesome, glad to hear it!
kelseymh4 years ago
Yum-num-a-licious! I would have rated it higher, but you forgot to include the bacon :-(
canida (author)  kelseymh4 years ago
Ah, but that's a different soup!

I'm a big fan of pork stock and crumbly bacon bits, though. Yum.
kelseymh canida4 years ago

Now we're opening a whole kettle of fish!

Oh, wait, that's also a different soup...

canida (author)  kelseymh4 years ago
Possibly even a bouillabaisse. Or a chowder!
kelseymh canida4 years ago
Of the two, I think the chowder sounds a bit dicey.
Take stock of what you've got.

Hmmm, I think this is the germination of an soup contest.  Dibs on the ratatouille.
canida (author)  caitlinsdad4 years ago
I adore that tomato porn shot in the first step. Tasty!!
canida (author)  AngryRedhead4 years ago
Thank you!
The tomatoes really are that gorgeous - I can barely do them justice with a camera. And they taste even better. If you're in the market for heirloom tomato seeds, this farm is an excellent place to start.
That picture is gorgeous, and don't get me started on how tasty and savory and wonderful tomatoes are.... drool... I love all kinds and not just the heirlooms. Some of the improved varieties are amazing as well, but I'll agree with you on farmer's market tomatoes. Tomatoes really need to be local for maximum flavah!  Blemishes also seem to add flavah.