Ingredients Needed
Extra-virgin olive oil. Balsamic vinegar. Canned whole tomatoes. Ripe fresh tomatoes (Roma tomatoes, plum tomatoes, etc) can be used when in season but canned tomatoes make a great alternative, year round. Onion. Fresh garlic cloves. Fresh basil. Tomato paste. Soy sauce. Soy sauce might not be a traditional ingredient in tomato soup but the rich, umami flavor it adds is simply delicious. Vegetable broth/stock. Chicken broth can also be used. Heavy cream. Salt, black pepper and sugar.
How to make tomato basil soup
Roast the tomatoes with olive oil, balsamic vinegar, a handful of fresh basil and a generous pinch of salt, sugar and black pepper until caramelized. In the meantime, sauté the onion and garlic in a large pot or Dutch oven set over medium-high heat until soft and translucent. Once roasted, add the tomatoes, tomato paste, soy sauce and broth to the pot then allow to simmer for 10 minutes. Blend the soup in a blender in batches or with an immersion blender until smooth, stir in the cream and season to taste with salt and black pepper. Serve the soup in bowls with fresh basil leaves and crusty bread.
What to serve with tomato basil soup
I always love crusty bread with soup but focaccia or fluffy dinner rolls will also be delicious. A grilled cheese sandwich (or grilled cheese croutons!) is a match made in heaven served with tomato soup. I also love mixing it up and serving corn bread or beer bread with soups.
Can I make this ahead?
Soup freezes very well and this recipe is no different. Allow the soup to come to room temperature then transfer to freezer-safe containers and freeze for up to 3 months. Allow to thaw overnight in the fridge before reheating and serving. Leftover soup can be kept in an airtight container in the refrigerator for up to 3 days.
Tomato soup recipes
Easy Instant Pot Tomato Soup Roasted tomato soup with grilled cheese croutons Easy tomato soup with grilled cheese
