You may not reach classic comfort food status overnight, but you can reach it in an hour or less. Fresh Tomato Soup with Basil is about as close to perfection in a pot as you can get. The last of the season’s ripe, juicy tomatoes get a stellar send-off in this one pot soup recipe.
Jump to:
‘Tis the fall season, y’all. And there’s only one of four ways to celebrate: PSL, Halloween decor, sweaters, and homemade soups. Now, you may wind up with all four, but you definitely have a favorite, and that fave is your entire fall personality.
Mine’s soup. (Shocker, I know.)
Which soup, you may ask? Well, friends, that depends on just how long it takes the Sniffle Gods of our local Elementary School to choose one of my children as a sacrificial lamb. Sometimes we last a whole month! During those precious fall moments, any one-pot soup recipe will do. But sometimes, usually it’s the first week of school. Womp womp. And in that case, it’s one of two options – classic chicken soup, or homemade tomato soup.
Luckily for those of us in more temperate climates, fresh tomato season conveniently lasts a little bit longer. (In Maryland, it can last up until “Second Summer,” which immediately follows “False Fall.”) So, get while the gettin’s good, I always say.
Making tomato soup with fresh tomatoes is almost as easy as opening a can of Campbell’s. This particular version is simmered on your stovetop and ready in just 1 hour. So, while it doesn’t achieve the caramelized sweetness of roasted tomato soup, it’s faster and clean-up friendlier. One pot for the win!
Fresh Tomatoes Make for the Best Tomato Soup
We loved canned tomatoes for tons of recipes, but when it comes to tomato soup, the best tomatoes are the freshest, ripest tomatoes you can find – and varietal doesn’t matter a bit. And frankly, neither do looks.
Fresh tomato basil soup is a perfect excuse to round up “imperfect” seconds from your local farmer’s market or your own garden. (And if you’ve got a healthy bounty, they’re also a perfect excuse to make fresh tomato sauce.) We used a combination of roma and cherry tomatoes from our backyard garden.
Pro-tip: If you need to use canned tomatoes, substitute two 28-ounce cans of whole or diced tomatoes. Fire-roasted will lend more flavor, but regular canned tomatoes work too.
How to Make Fresh Tomato Basil Soup
Fresher, healthier, and tastier than anything you’ll find in a can, this creamy tomato basil soup is a one-pot wonder! Simmer fresh tomatoes with veggies, broth, herbs, and just a touch of balsamic for up to an hour. Blend right in the pot with cream to get the perfect texture for sipping or dipping grilled cheese.
- In a dutch oven over medium high heat, saute mirepoix (onions, carrots, and celery) in olive oil and butter until soft. Add garlic and cook 1 minute more, until very fragant.
- Pour in the balsamic vinegar to deglaze the bottom of the pot. Balsamic vinegar adds both depth and a sweetness.
- Add the fresh tomatoes, sugar (if using), salt, dried basil, dried oregano, and broth.
- Give everything a good stir, then bring the liquids to a boil over high heat.
- Reduce the heat to maintain a steady simmer. Partially cover, then simmer 30-60 minutes until the tomatoes are soft and deep red in color.
- Add the fresh basil, then puree with an immersion blender until very smooth.
- Pour in heavy cream and stir to combine. Taste for seasoning and adjust the salt, pepper, and/or sugar until the flavor sings.
- Portion into bowls with a dollop of ricotta cheese and more fresh basil. Enjoy!
Chef’s Tips
- To achieve the best flavor, use the freshest, juiciest, ripest tomatoes you can find – the varietal doesn’t matter.
- Since you’re not roasting the tomatoes beforehand (i.e. no caramelization), add 1 teaspoon of sugar to lightly enhance the sweetness.
- Sensitive to acid? Add ½ teaspoon of baking soda with tomatoes and broth to help neutralize the acidity of the tomatoes.
- If you want to serve your fresh tomato soup with ricotta, you’ll have plenty of time to make fresh ricotta cheese while the soup simmers – it only takes 30 minutes!
Serving Suggestions
Of course nothing beats tomato soup with grilled cheese. It’s a classic!
But, you can also keep it classic while keeping it light and fresh with a soup and salad combo. Go for favorites like an easy tossed Italian salad or this chopped version of a wedge salad. Elevate both by splurging on some homemade croutons – at just 15 minutes, these will easily bake up while your fresh tomato soup is simmering.
Storing and Reheating
- In the fridge: leftover tomato soup will keep for up to 5 days in a sealed container in the fridge.
- In the freezer: typically cream soups do not store well as the dairy separates after defrosting. However, with only half a cup of heavy cream, this tomato soup freezes beautifully! Store in an air-tight container in the freezer for up to 4 months. Place in the fridge overnight to defrost, and reheat as directed.
- Reheating: simmer in a pot over medium heat until the tomato basil soup starts to bubble around the edges; reheat single portions in the microwave in 45-second increments, stirring in-between, until warm.
Did you make this creamy tomato basil soup? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Recipe
Fresh Tomato Basil Soup
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium Vidalia (sweet) onion, diced to ½”
- 2 medium carrots, diced to ½”
- 2 stalks celery, diced to ½”
- 4 cloves garlic, minced
- 2 tablespoon balsamic vinegar
- 3 pounds ripe tomatoes, cored and chopped
- 1 teaspoon sugar, optional
- 1.5 teaspoon kosher salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups broth, chicken or vegetable
- ¼ c fresh julienned basil, plus more for serving
- ½ c heavy cream, optional
- ricotta cheese, for serving
Instructions
- Heat a dutch oven over medium high heat; add the oil and butter and heat until the butter melts then foams.
- Add onion, carrots, celery and toss to coat in the fat. Saute, stirring occasionally, until the vegetables soften and start to brown in spots, 8-10 minutes. Add the garlic and saute, stirring constantly, for 1 minute more.
- Pour in the balsamic vinegar; stir and scrape the bottom of the pot until the vinegar stops bubbling and the bottom of the pot is “clean.”
- Add the tomatoes, sugar (if using), salt, dried basil, dried oregano, and broth. Stir the pot contents until well combined.
- Increase the heat to high and bring the liquid to a boil. Reduce to medium low to maintain a gente simmer. Partially cover with the lid cracked and simmer at least 30 minutes, and up to 1 hour, until the vegetables are very soft and the tomatoes are deep red.
- Add the fresh basil, then puree using an immersion blender until smooth. Pour in the heavy cream, and stir until well combined.
- Taste for seasoning and adjust the salt if needed.
- Portion into bowls and serve with a dollop of ricotta cheese and more fresh basil. Enjoy!
Leave a Reply