You know that feeling when you’re craving something warm and comforting, but you don’t want to spend hours in the kitchen? This tomato basil soup is the perfect solution. It’s easy to make, and can be on the table in under an hour. Plus, it’s a great way to use up any leftover tomatoes you might have. Whether you’re serving it as a main course or a side dish, this soup is sure to please. So why not give it a try? You might just find that it’s your new go-to recipe!
Tomato soup is one of the most comforting dishes out there. It’s perfect for a quick lunch or dinner (served with a grilled cheese sandwich), and can be made with just a few simple ingredients. This tomato basil soup recipe is the best of both worlds – it’s packed with flavor from the fresh tomatoes and basil, but is also incredibly easy to make. Enjoy this soup as a quick lunch or dinner option by reheating it on low, or freeze it for a later date.
Tomato soup is not only delicious, but it’s also packed with nutrients. Tomatoes are a great source of vitamin C and vitamin A, as well as lycopene – an antioxidant that has been linked to a lower risk of cancer. Basil is also a nutrient-rich herb, containing vitamins A and K, iron, and calcium. This soup is a great way to get your daily dose of vitamins and minerals, and it’s also low in calories and fat.
If you’re looking for an easy tomato soup recipe with depth of flavor, this is the perfect soup for you.
Is Tomato Soup Healthy?
Tomato soup is generally healthy, as it is low in calories and fat and high in nutrients. However, some tomato soup recipes may include ingredients that are not as healthy, such as cream or processed cheese. When made with healthy ingredients, tomato soup can be a great option for a nutritious meal.
Canned and Fresh Tomatoes
Canned crushed tomatoes are the perfect base for this soup because they are already pre-seasoned and packed with flavor. You can use any type of canned tomatoes in this recipe, but I find that crushed tomatoes – especially the crushed san marzano tomatoes, work best.
And while canned tomato products are great for this soup, I also like to use fresh ingredients whenever possible. Fresh tomatoes add sweetness and a refreshing element that you can’t get from canned tomatoes alone. I like to use heirloom tomatoes for this soup but feel free to use Roma tomatoes (plum tomatoes) if that’s all you can find. I would recommend adding 2 to 3 additional tomatoes since roma tomatoes can be quite small.
What is Tomato Bisque?
Tomato bisque is a type of tomato soup that is thickened with heavy cream or milk. It’s also usually made using chicken broth or vegetable broth.
Can I Add Other Vegetables to this Soup?
You can add a variety of vegetables to tomato soup, such as carrots, celery, and garlic cloves. You can also add spinach, kale, or other leafy greens for an extra nutritional boost. This soup is also delicious with other fresh herbs such as oregano or thyme.
Reheating Tomato Soup
To reheat tomato soup, place it in a pot on the stove and heat it over low heat until it is warm. Alternatively, you can microwave tomato soup in a microwave-safe container. Heat the soup on high power for 1-2 minutes, or until it is warm.
How To Freeze Tomato Basil Soup
To freeze this homemade tomato basil soup for later, first allow the soup to cool completely. Then, transfer the soup to a freezer-safe container and seal it tightly. Label the container with the date and type of soup, and then place it in the freezer. Let the soup thaw overnight in the fridge before reheating.
Tomato basil soup will keep in the freezer for up to 3 months.
Did you try this tomato basil soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Tomato basil soup
Whether you are serving this tomato basil soup as a main course or a side dish, this soup is sure to become a new family favorite!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
- 2 tablespoons of olive oil
- 1 clove garlic, chopped
- 1 small onion, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 28 ounce can crushed san marzano tomatoes, or other crushed tomatoes
- 5 fresh medium tomatoes, chopped
- 2 cups water
- 1 teaspoon kosher salt
- A handful of fresh basil leaves, chopped
- salt and pepper, to taste
- In a large pot over medium high heat, add the olive oil, garlic, onions, thyme, chili pepper flakes, and 1 tablespoon of butter.
- Cook for 5 to 7 minutes, until the onions are translucent and the garlic is fragrant.
- Add the crushed tomatoes and the fresh chopped tomatoes. Stir and cook for 3 minutes.
- Add 1 cup of water, stir, and bring the mixture to a boil. Add half of the chopped basil and turn the heat to low. Cover and simmer for 40 minutes.
- After 20 minutes, add 1/2 cup of water, stir, and cover. Check on your soup every 10 minutes or so to give it a stir and make sure that the bottom isn’t burning.
- Turn the heat off and puree the soup using an immersion blender (hand mixer). Alternatively, transfer the soup to a blender and blend until smooth.
- Add the salt, the remaining 1 tablespoon of butter and the remaining 1/2 cup of water, and stir well.
- If the soup is too thick to your liking, add a little more water. Season with salt and pepper, to taste, if needed.
- Divide the soup among 4 bowls and top with the remaining chopped basil and serve.
- You can serve the soup with a bowl of grated parmesan cheese on the side, to sprinkle on top of the soup as well.
- Store the leftover soup in an airtight container and refrigerate for 4-5 days.
- Serving Size: 1 bowl
- Calories: 187
- Sugar: 10.1g
- Sodium: 549.2mg
- Fat: 13.5g
- Saturated Fat: 4.7g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 16.9g
- Fiber: 4.6g
- Protein: 3.7g
- Cholesterol: 15.3mg
Keywords: appetizer, side