Pin There is something almost meditative about watching tomatoes break down in a pot. I first made this soup on a rainy Sunday when the farmers market had an overwhelming abundance of ripe tomatoes, and I found myself buying way more than I needed just because they smelled like summer itself.
Last winter my neighbor came over shivering from a walk, and I heated up a batch of this soup. She sat at my counter with a spoonful halfway to her mouth and said 'this is exactly what I did not know I needed.' That is the thing about simple soups, they hit different than anything fancy.
Ingredients
- Ripe tomatoes: Use whatever variety looks best at the market, they should yield slightly when pressed
- Yellow onion: Provides the sweet base that balances the tomatoes acidity
- Garlic: Minced fresh adds depth, do not let it brown or it turns bitter
- Vegetable broth: Low sodium lets you control the seasoning, homemade is even better
- Extra virgin olive oil: The finishing drizzle is not optional, it makes the soup sing
- Fresh basil: Add it at the end so the flavor stays bright and aromatic
- Sugar: Just a pinch if your tomatoes are particularly acidic, trust your tastebuds
- Salt and pepper: Season gradually and taste often, this soup needs proper seasoning
- Heavy cream: Completely optional but makes it restaurant smooth and luxurious
Instructions
- Build the flavor base:
- Heat olive oil in a large pot over medium heat, add onion and cook until softened and translucent, about 5 minutes.
- Add the aromatics:
- Stir in garlic and cook for just 1 minute until fragrant, watching carefully so it does not brown.
- Break down the tomatoes:
- Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until they start to collapse and release their juices.
- Simmer together:
- Pour in vegetable broth and bring to a gentle simmer, add sugar if desired, then cook uncovered for 15 minutes.
- Purée until smooth:
- Remove from heat, add basil leaves, and use an immersion blender until silky smooth, or blend in batches if using a countertop blender.
- Finish and season:
- Taste and adjust with salt and pepper, stir in heavy cream if using for extra richness.
- Serve with love:
- Ladle into warm bowls, drizzle generously with olive oil, and scatter fresh basil leaves on top.
Pin My daughter now requests this soup whenever she is feeling under the weather. There is a quiet comfort in knowing that something so simple can be so powerful, both in flavor and in the way it brings people to the table.
Making It Your Own
I have experimented with adding roasted red peppers for a smokier version, and once stirred in some sun dried tomatoes when fresh basil was nowhere to be found. The soup forgives almost any variation as long as you keep the tomato at its heart.
Serving Suggestions
Crusty bread is non negotiable for soaking up every last drop. A grilled cheese sandwich made with good cheddar turns this into the kind of dinner that people remember years later, especially on cold nights.
Storage and Make Ahead Tips
This soup keeps beautifully in the refrigerator for up to five days, and actually develops more depth of flavor as it sits. You can also freeze it for up to three months, though I recommend leaving out the cream if you plan to freeze and adding it when you reheat.
- Let the soup cool completely before transferring to airtight containers
- Reheat gently over low heat, stirring occasionally to prevent scorching
- Thin with a splash of water or broth if it thickens too much in the fridge
Pin Hope this recipe finds you on a day when you need something warm and simple in your life.
Recipe Questions
- → Can I make this soup with canned tomatoes?
Yes, canned tomatoes work well when fresh ones aren't in season. Use high-quality whole peeled or crushed tomatoes. The flavor may be slightly different but still delicious.
- → How do I store leftover soup?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetet, adding a splash of broth or water if needed to thin consistency.
- → Can I freeze this soup?
Absolutely. Cool completely, then transfer to freezer-safe containers leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this soup?
Crusty bread, garlic bread, or grilled cheese sandwiches are classic accompaniments. A side salad with balsamic dressing also complements the flavors beautifully.
- → How can I make the soup even richer?
Roast the tomatoes at 200°C for 30 minutes before simmering. This concentrates their natural sugars. You can also add a splash of cream or swirl in a tablespoon of butter before serving.
- → Is this soup suitable for special diets?
Yes, it's naturally vegetarian and gluten-free. For vegan diets, simply omit the cream or use a plant-based alternative. Always check your vegetable broth label to ensure it meets your dietary needs.