SoupCreamy Tomato Basil Soup
Good tomato soup does not need fresh summer tomatoes. A big can of whole peeled tomatoes gives you a consistent, deep flavor in the middle of fall, and the rest is a quick pot. The trick is balancing the tomatoes' acidity: a little cream or butter rounds it, and a pinch of sugar helps only if the soup tastes sharp.
- for the soup
- 2 tbsp butter or olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes, with their juice
- 2 cups vegetable or chicken broth
- ½ cup fresh basil leaves, loosely packed
- ½ cup heavy cream
- 1 tsp sugar, only if needed
- 1 tsp salt, plus black pepper to taste
makes about 4 bowls, or 6 smaller cups to serve with sandwiches.
- Melt the butter in a large pot over medium heat. Cook the onion 6–8 minutes until soft and golden at the edges, then stir in the garlic for 30 seconds.
- Add the tomatoes with their juice, breaking them up with a spoon, then add the broth and salt.
- Bring to a simmer and cook, partly covered, 20 minutes so the tomatoes soften and the flavors come together.
- Add the basil and blend until smooth with an immersion blender, or in batches with the lid vented and a towel over it.
- Stir in the cream and warm through without boiling. Taste, and add the sugar only if it still tastes sharp. Adjust the salt and pepper.
No fresh basil? Use 1 tsp dried basil with the tomatoes, and add a few torn fresh leaves on top if you have them.
Dairy-free? Replace the butter with olive oil and the cream with canned coconut milk, or leave the cream out for a lighter soup.
Crushed tomatoes only? They work in a pinch. Whole tomatoes taste a little fresher, but crushed saves the breaking-up step.
Want it smoky? Add ½ tsp smoked paprika with the garlic.
Keeps 4–5 days refrigerated. It freezes well without the cream: thaw overnight, reheat gently, and stir in the cream at the end.
Roasted tomato version Roast halved fresh tomatoes with the onion and garlic at 425°F and use them in place of the canned ones.
Grilled cheese croutons Cube a grilled cheese sandwich and float the pieces on top of each bowl.
Spicy tomato Stir in a pinch of red pepper flakes with the garlic.
Kantan tip — taste before adding sugar. Many canned tomatoes are sweet enough that the soup needs only a bit of cream to round out the acidity.