The Italian Tomato Basil Soup

There’s just something about a steaming bowl of tomato basil soup that warms you up from the inside out. It’s like receiving a great big hug; but in culinary form. This timeless soup is the epitome of cozy, familiar flavors that bring you right back to your happy place. I can’t think of many things more delightful than dipping a crusty slice of bread into that vibrant red bath of tomatoey goodness. As you tear off a chunk and let it soak up the velvety broth, you already know you’re in for pure comfort food bliss with each delicious spoonful.

When I make this soup, I love tossing in a handful of fresh basil right at the end to get those pronounced basil aromas. But using dried basil works too if that’s what you have on hand. The dried version will lend those same herbal notes, just a little more muted. The tomatoes are the real star of the show here, obviously. You want to use the ripest, most flavorful tomatoes you can find. Whether you go for canned plum tomatoes, fresh aromas, or a variety of heirloom tomatoes, their bright, acidic notes will be the backbone of your soup.

Tomato Basil Soup – A Bowl of Liquid Comfort

Recipe by Vernon AlstonCourse: Starter, AppetizerCuisine: Italian

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

175

kcal

You can totally make this soup your own based on your tastes. Let’s get right into it!

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 3 garlic cloves, minced

• 2 (28oz) cans crushed tomatoes

• 4 cups vegetable or chicken broth

• 1/4 cup fresh basil leaves, plus more for garnish

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 1/2 cup heavy cream or half-and-half (optional)

• Grated parmesan cheese for serving

Directions

• In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the garlic and cook for 1 more minute until fragrant.
• Pour in the crushed tomatoes and broth. Add the basil leaves, dried oregano, red pepper flakes if using, and season with salt and pepper to taste. Bring the soup to a boil, then reduce heat and let simmer for 20-25 minutes to allow flavors to meld.
• Remove the soup from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend in a regular blender in batches.
• Once blended, return soup to low heat. Stir in the heavy cream or half-and-half if using for a creamy texture. Taste and adjust seasoning as needed, adding more salt, pepper, or red pepper if desired.
• Ladle the hot soup into bowls and garnish with extra fresh basil leaves and grated parmesan cheese.

However you make it, I guarantee this tomato basil soup will become your ultimate cozy favorite for sick days, rainy days, or any day you just need to warm your soul. It’s pure nostalgic solace in each slurp.

Now if you’ll excuse me, I need to go make myself a batch of this heavenly soup, stat.

Vernon Alston

Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.