Few dishes embody comfort like steaming tomato basil soup. This isn't the watery version from a can β this is rich, velvety, restaurant-quality soup in just 20 minutes using pantry staples.
The secret: roasting canned San Marzano tomatoes briefly in the pot before blending. This caramelizes natural sugars, adding depth that typically takes hours.
Why San Marzano Tomatoes
San Marzano tomatoes (DOP from Italy) have sweeter, less acidic flavor. They're meatier with fewer seeds, resulting in smoother soup. Whole tomatoes give you control over final texture.
Building Flavor Layers
Sweat onions and garlic until translucent for a sweet base. Red pepper flakes at this stage bloom oils for subtle warmth. Fresh basil in two stages: stems simmer for depth, torn leaves at the end for brightness.
The Perfect Grilled Cheese Companion
Tomato soup demands grilled cheese β sharp cheddar and gruyΓ¨re on sourdough, grilled in butter until golden. See our Ultimate Grilled Cheese recipe.
π½οΈ Simple Tomato Basil Soup in 20 Minutes
Ingredients:
- 2 cans (800g) San Marzano tomatoes
- 1 large onion, diced
- 4 cloves garlic
- 2 tbsp olive oil
- 1 tbsp butter
- Β½ tsp red pepper flakes
- 1 cup broth
- ΒΌ cup heavy cream
- Fresh basil bunch
- Salt and pepper
- Crusty bread
Instructions:
- Heat oil and butter. Cook onion 5 min until soft.
- Add garlic and pepper flakes, cook 1 min.
- Add tomatoes with juice, break up. Add basil stems and broth.
- Simmer 10 min. Remove stems. Blend smooth.
- Stir in cream, season. Simmer 2 min more.
- Serve with torn basil and olive oil drizzle.
Last updated: April 20, 2025
