Tomato Basil Soup Recipe

Ingredients

• 30 ml (2 tbsp)Olive oil
• 1 mediumOnion, chopped
• 2 clovesGarlic, minced
• 800 gCanned tomatoes
• 480 ml (2 cups)Vegetable stock
• 24 g (1 cup)Fresh basil leaves
• to tasteSalt and pepper

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a pot over a medium heat.

2. 2

   Soften the onion

   Add the chopped onion and cook until translucent.

3. 3

   Cook the garlic

   Stir in the minced garlic and cook for 1 minute.

4. 4

   Simmer the soup

   Add the canned tomatoes and vegetable stock. Bring the mixture to the boil, then lower the heat and simmer for 20 minutes.

5. 5

   Add the basil

   Take the pot off the heat and add the fresh basil leaves.

6. 6

   Blend until smooth

   Use a blender to purée the soup until smooth.

7. 7

   Season and serve

   Season with salt and pepper to taste, then serve hot.

What is tomato basil soup?

Tomato basil soup is a simple soup made by cooking tomatoes with aromatics and blending them into a smooth bowl. It draws on familiar Italian ingredients, especially the pairing of tomatoes and fragrant basil.

This version uses canned tomatoes and vegetable stock, so it can be made without waiting for fresh tomatoes to ripen. Adding basil after cooking helps keep its fresh aroma noticeable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 3g protein, 20g carbs, 7g fat.

The tomatoes and onion contribute most of the carbohydrates, while olive oil supplies most of the fat; the soup has a modest amount of protein from the vegetables and stock. Serve it with bread and a protein-rich topping or side, such as beans, if you want a more balanced, filling plate.

The ingredients that build flavour

Tomatoes: Canned tomatoes provide the main body and tangy flavour. Their juices go into the pot along with the tomatoes.

Onion and garlic: Cooking the onion until translucent softens its flavour, while a brief minute for the garlic helps it become fragrant without cooking it for long.

Why add basil off the heat?

Fresh basil is stirred in after the pot comes off the heat. This lets the leaves infuse the soup without simmering them for the full cooking time.

Blend once the basil has been added to distribute its flavour through the soup. Use care when blending hot liquid and follow your blender’s instructions.

Getting the texture right

Blend the soup until it is smooth, as directed. If using a jug blender, work in batches if needed and avoid filling it to the top with hot soup.

The finished soup should be evenly puréed, with no large pieces of onion or tomato remaining.

Timing and seasoning

The main simmer lasts 20 minutes, after the tomato and stock mixture has come to the boil. Keep the heat low enough for a steady simmer rather than a vigorous boil.

Salt and pepper are added to taste at the end. Taste the blended soup before serving and adjust the seasoning as needed.

What to serve alongside

Serve the soup hot with bread, toast or a grilled cheese sandwich for a more substantial meal. A simple green salad also makes a fresh accompaniment.

For a starter, serve smaller bowls before a main course; for lunch, pair a bowl with a sandwich or bread.

Recipe notes & tips

• Chop the onion evenly so it softens at a similar rate.
• Cook the onion until translucent before adding the garlic.
• Keep the garlic to its brief 1-minute cooking time.
• Let the soup simmer gently for the full 20 minutes.
• Add the basil after taking the pot off the heat.
• Season after blending so you can judge the finished flavour.

Variations

• Add chilli: Stir in a little chilli with the garlic for gentle heat.
• Finish with cream: Swirl a little cream into each bowl before serving.
• Add beans: Stir drained white beans into the soup before blending for a heartier texture.
• Use dried basil: Add a small amount with the tomatoes and stock if fresh basil is unavailable.
• Make it chunky: Blend only part of the soup and combine it with the unblended portion.

Common mistakes to avoid

• Browning the onion: Cook it only until translucent so it stays soft and mild.
• Overcooking the garlic: Give it just 1 minute before adding the tomatoes and stock.
• Boiling vigorously: Lower the heat after the soup reaches the boil and let it simmer gently.
• Cooking the basil throughout: Add the fresh leaves after removing the pot from the heat.
• Filling the blender too full: Blend hot soup in batches and follow the appliance instructions.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; loosen with a splash of stock or water if needed.

Frequently asked questions