Made with roasted fresh (not canned!) tomatoes and basil, mine tomato basil soup it has a smooth, rich tomato flavor (thanks to a surprising secret ingredient!). The recipe includes how to video!
Fresh tomato basil soup
Trying to squeeze in one more fresh tomato recipe before everyone says goodbye to their summer gardens! Today’s tomato basil soup is its fresh cousin tomato soup recipe I shared it a few years ago. Both are different and I highly recommend trying each to discover your favorite!
When I shared my original tomato soup recipe years ago, I knew I was going to get a little kick out of using canned tomatoes. I understand, we use fresh vegetables in our preparation potato soup and pumpkin soupwhy not do the same for tomato soup? Well, I had my reasons and you can read more about them in that post 😉
This recipe is still one of my easy favorites (and many of yours!), but today’s version really celebrates the vibrancy of garden-fresh tomatoes and basil. Absolutely perfect for this time of year when the evenings are starting to cool down but the summer vegetables are still hanging on. Can’t wait for you to try it!
Why You’ll Love This Recipe
- Made with fresh tomatoes! I love my classic tomato soup recipe (made with canned tomatoes, like mine pizza sauce), but it was this version with fresh tomatoes high he asked.
- Still easy. The hardest (and longest) part is waiting for your tomatoes to roast and the soup to boil.
- Strong tomato flavor. We will take notes from my classic tomato soup recipe and add a pinch of soda at the end of the cooking process. This neutralizes the acidity of the tomatoes and really brings out their flavor!
- Goes well with grilled cheese or cheese crackersjust like the soup we all grew up with.
What do you need?
We keep the ingredient list simple. This is what you need!
- Tomato. The quality of your tomatoes will make or break your tomato basil soup (like mine cherry tomato sauce!), make sure yours are nice and ripe. I talk more about this in the FAQ section below.
- basil. Fresh basil is essential here! If you don’t grow your own in your garden, you can usually find it in the produce section of your grocery store. Sometimes you can even find basil plants in there, so you always have a fresh supply!
- Onions and garlic. These add depth of flavor to the soup, but not so much that it overpowers the tomatoes or basil. I choose to roast just the onions and tomatoes in the oven and then add the garlic separately; it’s the easiest and lets the tomato flavor really shine!
- Heavy cream. Just ¼ cup softens the soup nicely. It is not enough to make the soup too rich or too it’s creamy though so don’t worry about it!
- Baking soda. This is optional, but I add it to reduce the acidity of the tomatoes. I feel like you can taste them more easily, their acidity isn’t as big. If you like a more tart taste, you can leave this ingredient out.
SAM’S TIP: Your soup bowl is important! Be sure to use non-reactive, such as stainless steel or enameled cast iron. Regular cast iron will react with the acid in the tomatoes and give your soup a metallic taste.
Remember, this is just an overview of what I use and what I use it for. Scroll to the bottom of the post for the full recipe!
How to make tomato basil soup
- Prepare the tomatoes and chop the onion and sprinkle with olive oil, salt and pepper. Place cut side up on a parchment-lined baking sheet.
- Roast until soft, juicy and lightly golden, then set aside.
- Cook the garlic in olive oil over medium heat until fragrant. Make sure you use a non-reactive pan!
- Add the cooked tomatoes, Pour the onion and juices into the pot, then add the chicken stock and basil.
- Puree the soup with an immersion blender (I linked the one I have and love below!) or a regular blender.
- Mix the cream and thyme, then boil for at least 30 minutes. When ready to serve, remove the thyme and taste test for seasoning. Enjoy!
SAM’S TIP: Always taste test before serving! Your soup may need more salt, pepper, or even a pinch of sugar (if your tomatoes are particularly acidic).
Frequently asked questions
Juicy, ripe, flavorful tomatoes are what we’re after here. Roma or plum tomatoes work great, but really any fresh garden tomato will do! By mid-December, soft, grocery store tomatoes won’t have the best flavor, so keep that in mind.
I guess it’s not necessary to add, but it is a big part of the soup’s flavor.
I haven’t tried it, but I think it should freeze well. While we do add some cream here, it’s such a small amount that I don’t think it will cause any problems with the frosting. If you try it, I’d love to know how it goes for you.
We love to top this soup with my sourdough starters sourdough recipe (shown in pictures). Let me know if you want to see a recipe for them!
Enjoy!
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Tomato Basil Soup (with fresh roasted tomatoes!)
Portions: 6 servings (1 cup per serving)
Calories: 179kcal
Prevent your screen from dimming
Instructions
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Preheat oven to 425F (220C).
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Arrange the tomatoes (cut side up) and onion on a large parchment paper-lined baking sheet. Drizzle olive oil all over and season with salt and pepper. Transfer to a 425F (220C) preheated oven and bake until the tomatoes are soft, juicy and golden (about 45-60 minutes) (the onions should also be tender and fork-tender). Set the garlic aside while it cooks.
3 lbs (1.4 kg) fresh tomatoes, 1 sweet onion, 3 tablespoons of olive oil, 1 teaspoon kosher salt, Freshly ground black pepper
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In a large non-reactive pot (see note) or Dutch oven, melt the butter over medium heat. Add the garlic and cook until fragrant.
1 tablespoon of salted butter, 1 tablespoon of chopped garlic
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Carefully add the cooked tomatoes and onions and their juices to the pot. Add the chicken broth and basil and mix well.
2 ½ cups (591 ml) chicken broth, ½ cup (1 ounce) coarsely chopped or torn fresh basil leaves
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Use an immersion blender to puree the soup until smooth and uniform (alternatively puree the soup in batches in a blender).
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Add the thyme and heavy cream and stir. Simmer the soup for at least 30 minutes, stirring occasionally.
1 sprig of fresh thyme, ¼ cup (60 mL) heavy cream
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Remove the thyme sprigs. Taste the soup, add additional salt and pepper if needed, and season with soda if desired (see note). Serve on its own or top with croutons, parmesan cheese, olive oil or cream, etc. add. Oh, or with cheesy, melted grilled cheese for dipping!
â…› teaspoon of baking soda
Notes
Boil
Use a large stainless steel pot or an enamel dutch oven. Do not use unprocessed cast iron or aluminum or other reactive metal, as this will make the soup taste metallic.
Tomato
Plum/Rome tomatoes work best for this recipe, or use red vine-ripened tomatoes. The quality of your tomatoes is very important here, be sure to use ripe, tasty ones or the soup will be lacking. If you
Baking soda
Baking soda is my secret ingredient! It softens the taste of the soup and reduces its acidity. Taste your soup before adding the baking soda, you can skip this ingredient if you like the flavor, but I love the flavor it adds.
It is saved
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Service: 1serves | Calories: 179kcal | Carbohydrates: 14g | Protein: 4g | Oil: 13g | Saturated fat: 5g | Polyunsaturated fats: 1g | Monounsaturated fats: 7g | Trans fat: 0.1g | Cholesterol: 18mg | Sodium: 808mg | Potassium: 643mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2209IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 1mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content depends on brands used, measurement methods, cooking method, serving sizes, etc. will vary depending.
