Fresh Tomato Basil Soup

Ingredients

• 15 ml (1 tablespoon)extra virgin olive oil
• 28 g (2 tablespoons)butter
• 4 mediumgarlic cloves, smashed and sliced
• 2 mediumsweet onions, chopped
• 950 ml (4 cups)low-sodium chicken broth
• 2 mediumcarrots, roughly chopped
• 1.9 litres (8 cups)fresh tomatoes, chopped
• 2 mediumbay leaves
• 30 ml (2 tablespoons)tomato paste
• 15 ml (1 tablespoon)balsamic vinegar
• 5 ml (1 teaspoon)sugar
• 5 ml (1 teaspoon), then more to tastesalt
• 30 g (1/2 cup), packed and dividedfresh basil leaves
• 113 g (4 ounces)fresh mozzarella, in small balls or diced
• 18 g (2 tablespoons)toasted pine nuts

Instructions

1. 1

   Soften the aromatics

   Heat the olive oil and butter in a medium-sized pan. Add the garlic and sauté for about 3–4 minutes, until soft and fragrant. Stir in the chopped onion and cook for another 4–5 minutes, until translucent.

2. 2

   Simmer the soup

   Add the chicken broth, carrots, tomatoes, bay leaves, tomato paste, balsamic vinegar, sugar, salt and 1/4 cup of the basil. Cook uncovered for 25 minutes, until the carrots are very soft.

3. 3

   Blend until smooth

   Remove the bay leaves and let the soup cool slightly. Transfer half to a blender, add the remaining basil and blend until smooth and creamy. Pour into a medium-sized bowl, then blend the second half. Return the soup to the pan and rewarm gently. Serve hot in soup bowls.

4. 4

   Add the toppings

   If desired, top each bowl with bite-sized pieces of mozzarella, finely chopped fresh basil, a pinch of red pepper flakes, a few pine nuts and small fresh basil leaves.

What is fresh tomato basil soup?

Tomato soup is a familiar comfort food made in many home kitchens, with versions ranging from smooth and simple to richly garnished. This one builds its flavour from fresh tomatoes, sweet onions, garlic and basil, rather than relying only on tinned tomatoes.

The carrots soften into the base and help give the blended soup body, while balsamic vinegar adds a balancing tang. Mozzarella and toasted pine nuts make each bowl more substantial and add contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 7g protein, 17g carbs, 9g fat.

The tomatoes, carrots and onions contribute most of the carbohydrates, while the olive oil, butter, mozzarella and pine nuts provide much of the fat. Chicken broth and mozzarella contribute protein. Serve a bowl with a salad or some extra vegetables alongside to balance the meal.

Building the flavour base

Garlic: cook it gently in the oil and butter until fragrant, rather than letting it brown. This gives the soup a mellow savoury foundation.

Onions: let them turn translucent before adding the other ingredients. Their sweetness rounds out the acidity of the tomatoes.

Choosing and preparing tomatoes

Fresh tomatoes: chop them into manageable pieces so they break down during the simmer. The recipe does not specify a variety, so use tomatoes that are ripe and flavourful.

Carrots: roughly chopped pieces are fine because they will be blended later. Check that they are very soft before taking the pan off the heat.

Blending safely and smoothly

Cool slightly: hot soup can release steam in a blender, so let it stand briefly and follow the blender maker’s instructions for hot liquids. Blend in batches as directed rather than filling the jug to the top.

Basil: some goes into the simmer and the rest is blended in the second stage. This distributes its flavour through the soup while keeping the finish fresh.

Checking the finish

Texture: the carrots should be very soft before blending, and the finished soup should be smooth and creamy. If it needs more seasoning, taste and add salt gradually.

Serving: rewarm the blended soup gently and serve it hot. Add the mozzarella and pine nuts just before eating so their texture remains distinct.

What to serve alongside

Bread: serve with crusty bread or toast for dipping and to make the soup feel like a fuller meal.

Salad: a simple green salad or lightly dressed leaves can provide a fresh contrast to the warm, blended soup.

Recipe notes & tips

• Chop the onions and carrots before heating the pan so they are ready to add in sequence.
• Keep the garlic over moderate heat so it softens without turning brown.
• Use a blender in batches and avoid filling it completely with hot soup.
• Remove both bay leaves before blending.
• Taste the soup after blending and adjust the salt a little at a time.
• Add the mozzarella and pine nuts at the table for a more distinct topping.

Variations

• Peppery finish: add a pinch of red pepper flakes when serving.
• Extra basil: scatter more finely chopped basil over each bowl.
• Creamier topping: add a few small mozzarella balls to each serving.
• More substantial bowl: serve with crusty bread for dipping.
• Vegetarian version: use vegetable broth instead of chicken broth.

Common mistakes to avoid

• Browning the garlic: it can taste bitter; sauté it gently until soft and fragrant.
• Undercooking the carrots: they can leave the soup less smooth; simmer until very soft.
• Blending too much at once: the hot soup can build up steam; work in batches and follow the blender’s hot-liquid guidance.
• Leaving in the bay leaves: remove them before blending so they do not end up in the soup.
• Boiling after blending: a hard boil can splatter; rewarm the soup gently.
• Adding toppings too early: mozzarella and pine nuts are best added just before serving.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently in a pan, stirring occasionally, and add the mozzarella and pine nuts when serving rather than storing them in the soup.

Frequently asked questions