Save The first time I made this soup, it was a rainy Sunday and I had way too many tomatoes from my garden that needed using. I stood over the pot, watching the tomatoes break down into something that looked like liquid sunshine, and the whole kitchen started smelling like an Italian grandmother's hug. My roommate wandered in, attracted by the smell, and we ended up eating it straight from the pot while standing at the stove because neither of us could wait for bowls.
Last winter, my sister came over feeling under the weather and I made this for her. She took one sip, looked up with tears in her eyes, and said it reminded her of the soup our grandmother used to make when we were little. I hadn't even known our grandmother made tomato soup, but suddenly I understood why I'd been drawn to this recipe. Sometimes food connects dots we didn't even know existed.
Ingredients
- 1.5 kg ripe tomatoes: The riper they are, the sweeter and more flavorful your soup will be. I've learned that slightly overripe tomatoes actually work better here than perfect ones.
- 1 medium yellow onion: Provides the aromatic foundation that makes everything else taste better. Don't rush this step, it's where the depth builds.
- 2 cloves garlic: Minced fresh, not jarred. The difference is noticeable and worth the extra thirty seconds of prep time.
- 750 ml vegetable broth: Use a good quality one you'd drink on its own. Cheap broth will compromise the final flavor.
- 2 tbsp extra virgin olive oil: This isn't just for cooking, it's for flavor. Use the good stuff, you'll taste the difference.
- 1 small bunch fresh basil: Add it at the very end, right before blending, to preserve that bright, peppery sweetness that defines this soup.
- 1 tsp sugar: Only if your tomatoes are particularly acidic. I skip it with summer tomatoes but it's a lifesaver with grocery store ones.
- Salt and pepper: Season generously but taste as you go. The salt level can change significantly as the soup reduces.
- 60 ml heavy cream: Optional, but transforms it from everyday soup to something dinner party worthy.
Instructions
- Build the foundation:
- Heat that olive oil in your largest pot over medium heat. Toss in the diced onion and let it soften and turn translucent, about 5 minutes. This is not the time to rush, let the onion develop that sweet, mellow flavor that will carry through the whole soup.
- Awaken the garlic:
- Stir in your minced garlic and watch carefully for just one minute. You want it fragrant and golden, not browned or bitter. The kitchen should start smelling incredible right about now.
- Break down the tomatoes:
- Add all those chopped tomatoes and cook for 10 minutes, stirring occasionally. They'll collapse and release their juices, creating this beautiful rustic base that makes you feel like you're cooking something special.
- Let it simmer:
- Pour in the vegetable broth and bring everything to a gentle bubble. Add the sugar now if you're using it, then let it simmer uncovered for 15 minutes. The liquid will reduce slightly and the flavors will concentrate.
- Transform into silk:
- Remove from heat and throw in the basil leaves. Use your immersion blender to purée until completely smooth and silky. If you're using a countertop blender, work in batches and be careful with hot soup.
- Season and enrich:
- Taste the soup and adjust with salt and pepper until it sings. For extra luxury, stir in the heavy cream now and watch it turn into this gorgeous pale coral color that looks stunning in bowls.
- Finish with flourish:
- Ladle into warmed bowls and give each serving a generous drizzle of your best olive oil. Top with fresh basil leaves and watch people's faces light up when you serve it.
Save My friend Sarah called me at 10pm one night, distraught over a terrible date, and I talked her through making this soup over the phone. An hour later she texted me a picture of an empty bowl and said she forgot all about him. The soup had done what no amount of advice could, comforted her completely.
Making It Your Own
I've started roasting the tomatoes first when I have extra time, and let me tell you, it takes this soup to another level of depth and richness. The caramelization adds this subtle sweetness that balances the acidity perfectly, and the color becomes this incredible deep red that looks gorgeous on the table. You can roast them while you prep everything else, and honestly, it's become my preferred method even though it adds a step.
Serving Suggestions
Grilled cheese sandwiches cut into strips for dipping are practically mandatory, in my humble opinion. Something about the combination of hot, creamy soup and melty, crispy bread is just absolute perfection. I've also served this alongside a simple green salad with vinaigrette when I wanted something slightly lighter but still satisfying. For dinner parties, a crusty baguette and good butter turn this into a proper meal that feels elegant despite being so simple to make.
Storage and Make Ahead Tips
This soup keeps beautifully in the refrigerator for up to four days, and honestly, I think it tastes better on day two when the flavors have had time to really meld together. Freeze it in portions for those nights when you need comfort food but don't have the energy to cook. Just thaw and reheat gently, maybe adding a splash more broth if it seems too thick.
- Leave the cream out if freezing, add it when you reheat for the best texture
- Don't boil the soup when reheating or the cream might separate
- A splash of fresh basil right before serving brightens up leftovers perfectly
Save There's something profoundly satisfying about taking simple ingredients and transforming them into something that brings so much comfort. This soup has seen me through rainy weekends, sick days, and moments when nothing else would do but something warm and nourishing.
Kitchen Questions
- → Can I use canned tomatoes instead of fresh?
Yes, canned whole tomatoes or crushed tomatoes work well. Use about two 28-ounce cans and adjust cooking time slightly since they're already soft.
- → How long does this keep in the refrigerator?
The soup stores beautifully for 4-5 days in an airtight container. The flavors actually develop and improve overnight.
- → Is this suitable for freezing?
Absolutely. Cool completely before transferring to freezer-safe containers. It keeps well for up to 3 months. Thaw overnight in the refrigerator.
- → What's the best way to reheat?
Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much.
- → Can I make this without cream?
The soup is delicious without cream. The olive oil drizzle and basil provide plenty of richness. For a creamy texture without dairy, try blending in a handful of soaked cashews.
- → What should I serve with this?
Crusty bread, grilled cheese sandwiches, or a simple green salad complement beautifully. Garlic bread or focaccia are also excellent choices.