Tomato-Basil Soup

Whether as a simple but elegant starter or light lunch, this silky-smooth Tomato-Basil Soup is one and all flavor.

Though I’ve never had much of a green thumb, last year I decided to transform an empty patch in my back garden into a vegetable plot. I wanted to try my hand at growing a few staples—nothing exotic, just the ingredients I use most often in my everyday cooking: onions, carrots, celery, various types of lettuce, and tomatoes. Tomatoes, in particular, are not only a staple but also one of my favorite ingredients (technically a fruit, by the way). I use them year-round in everything from salads and sandwiches to sauces, stews, and soups—like the one I’m sharing with you today.

The inspiration for this tomato-basil soup recipe, I’m happy to report, came from an abundant harvest of San Marzano tomatoes. These plum-shaped beauties are naturally sweet, have a hearty flesh, and are low in acidity, making them ideal for cooking in sauces or simple soups like this one. If you can’t find San Marzanos, any ripe, flavorful tomato will do. This, however, is not a recipe to make in winter when sun-ripened tomatoes are often hard to find. But don’t worry—canned tomatoes are a great substitute and bring their own richness to the dish. With the aromatic addition of garlic and basil, plus a touch of cream for richness, this soup is simplicity itself and packed with flavor.

Is This Tomato-Basil Soup Healthy?

Yes, it sure is. Made with pure, vibrant ingredients (such as fresh tomatoes, which are high in vitamins C and A and an excellent source of lycopene when cooked), this is the kind of wholesome soup you’ll feel good about serving to your family.

If you’re watching your sodium intake, omit the salt and use a low-sodium vegetable broth instead. Those who are lactose intolerant or vegan can replace the heavy cream with a plant-based option. There are plenty of great varieties on the market these days.

A Soup Worthy Of A Dinner Party

Simple and satisfying, this soup doesn’t need much to make it outstanding—just the use of good ingredients. However, if you’re serving it for a special occasion, such as a starter to a chic dinner party, there are several ways you can make it even more delicious.

Start by slow-roasting the tomatoes beforehand with olive oil, salt, and pepper. They’ll need about 40 minutes at 375 degrees Fahrenheit. After sautéing the onions and garlic, deglaze the pan with a splash of white wine or dry vermouth to infuse the soup with a sophisticated acidity. To layer in even more flavor, simmer the soup with a bouquet garni of thyme, rosemary, or parsley stems, or toss in a Parmesan rind, which will gently melt down, enriching the broth with exceptional flavor.

For the finishing touches, swirl in a spoonful of basil or sun-dried tomato pesto. You can also opt to drizzle it with a flavorful oil such as truffle oil, chili oil, roasted garlic oil, or lemon-infused olive oil. And why not crown each serving with crisp garnishes such as homemade croutons, roasted pine nuts, or fried pancetta? These subtle tweaks transform a humble tomato soup into a dish worthy of any dinner party table.

Serving Suggestions

Serving the soup for lunch? Remember the classic combination of a soup and sandwich. I especially love this soup with Mexican Avocado Spread Sandwiches With Sprouts or a classic Air-Fryer Grilled Cheese.

If opting to serve it as a starter, follow with a vibrant Asparagus Risotto and end the meal with an elegant Panna Cotta.

Recipe