Print

Easy Tomato Basil Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

A quick and easy Tomato Basil Soup recipe bursting with fresh, vibrant flavors. Made with just a handful of simple ingredients and ready in 20 minutes, this soup highlights the natural sweetness of ripe tomatoes and fragrant basil. Perfect for a light lunch or dinner, it's soothing, healthy, and deliciously satisfying.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 1 tablespoon olive oil (for oil-free use a little bit of water)
  • 1 medium onion, diced
  • 3 large cloves garlic, minced
  • 7 cups (49 oz / 1.4 kg) chopped fresh tomatoes (large, cherry, grape, or a mixture)
  • 1 large handful fresh basil, roughly chopped
  • 2 teaspoons fine sea salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste

Instructions

  1. Heat the oil: Put the olive oil in a large pan and heat over medium heat until hot.
  2. Sauté onions and garlic: Add the diced onions and cook for 2 to 3 minutes until translucent and beginning to turn golden on the edges. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
  3. Simmer tomatoes: Add the chopped tomatoes to the pan. Bring to a simmer and cook for 5 to 6 minutes until the tomatoes are softened and just breaking down. Smaller tomato pieces will cook faster, while larger chunks might take a couple more minutes.
  4. Blend the soup: Remove the pan from the heat and add the chopped basil, sea salt, and freshly ground black pepper. Blend the soup with an immersion blender directly in the pan, or transfer to a blender and puree. Return the soup to the pan and warm gently for a minute or two. Avoid overheating or boiling to preserve the fresh basil flavor.
  5. Serve: Serve the soup immediately, optionally garnishing with a drizzle of extra-virgin olive oil and a generous amount of cracked black pepper for added flavor.

Notes

  • Store leftovers in an airtight container in the fridge for 4-5 days.
  • Reheat gently on the stovetop or in the microwave to avoid losing the fresh flavor.
  • You can freeze leftovers in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator before reheating gently.
  • For an oil-free version, substitute olive oil with a small amount of water when sautéing.

Find it online: https://zaracooking.com/easy-tomato-basil-soup-recipe/