Pin It There's something about late summer that makes you crave tomato soup, even when it's warm outside. I was at a farmer's market one August morning, surrounded by baskets of the most gloriously red tomatoes, when an older woman next to me mentioned she makes the same soup every year and drinks it cold. That conversation stuck with me, and I went home determined to master the silky version I'd only ever had in restaurants. Turns out, the secret isn't complicated at all—it's just about respecting good tomatoes and knowing when to stop fussing.
I made this for my neighbor when she came home from the hospital, and she ate it straight from the mug while sitting on her porch steps. She didn't say much, just kept going back for more, and I realized then that sometimes food is its own language. The simplicity of it—just tomatoes, basil, a bit of care—seemed to say everything that needed saying.
Ingredients
- Ripe tomatoes (1.5 kg, chopped): This is where everything lives or dies, so choose tomatoes that smell like tomatoes and give slightly when you squeeze them gently.
- Medium onion (finely chopped): The foundation layer that gets sweet and disappears, creating depth without announcing itself.
- Garlic (2 cloves, minced): Just enough to whisper in the background—too much and you've made garlic soup instead.
- Vegetable stock (700 ml): Use the good stuff if you can, or at minimum, taste it first so you know what you're working with.
- Extra virgin olive oil (2 tbsp, plus more for serving): This is finishing oil territory, so don't use the cheap bottle for cooking; save something decent for the top.
- Fresh basil leaves (1 small bunch): Pick it just before you cook if possible, and tear it by hand instead of cutting so it doesn't bruise and turn black.
- Salt and freshly ground black pepper (to taste): Season slowly and taste constantly—acidity changes everything.
- Sugar (1 tsp, optional): A tiny pinch to coax out sweetness if your tomatoes are being stubborn or slightly tart.
Instructions
- Warm your oil and soften the onion:
- Pour the olive oil into your largest saucepan and let it heat over medium until it shimmers slightly. Add the chopped onion and let it cook without rushing—you want it turning translucent and soft, about 5 minutes, which is longer than you think but exactly right.
- Toast the garlic gently:
- Stir in the minced garlic and cook for exactly 1 minute, moving it around the pan so it releases its smell without browning into bitterness. You'll notice the aroma change from raw and sharp to warm and mellow.
- Add the tomatoes and let them break down:
- Tip in all the chopped tomatoes and their juices, then cook for about 10 minutes. The tomatoes will soften, collapse, and release their liquid—this is the moment the soup starts becoming itself.
- Build the broth:
- Pour in the vegetable stock, then add salt, pepper, and sugar if using. Bring everything to a boil, then turn the heat down so it simmers gently for 15 minutes, which allows the flavors to meld without cooking away the brightness.
- Add basil and blend:
- Tear in most of the basil leaves (keeping a few for garnish), then use an immersion blender to blend everything until it's silky and smooth. If using a regular blender, work in batches and be careful with the heat.
- Taste and adjust:
- This is your moment—taste it honestly and decide if it needs more salt, a crack more pepper, or a whisper more sugar to balance the acidity. Don't skip this step just because the recipe didn't ask you to.
- Serve with intention:
- Ladle the soup into bowls, top with a basil leaf or two, and drizzle with good olive oil—that finishing touch matters more than you'd think.
Pin It The first time someone told me they made this soup when they were sad, I understood something about cooking I hadn't before. It's not always about impressing people—sometimes it's about the repetition, the rhythm of chopping and stirring, the way a kitchen fills with the smell of something becoming something else.
When to Make This Soup
This soup lives in the space between seasons. I make it in late summer when tomatoes are screaming from every market stall, but also in the middle of winter when I want to remember what August felt like. It's equally at home as a starter before something more elaborate or as the entire point of lunch, served with good bread and nothing else needed.
The Cream Question
Some versions add cream, and they're lovely in a different way—richer, more luxurious, almost dessert-like. But I keep coming back to the pure version, where you taste the tomato first and everything else is just supporting it. If you do add cream, warm it slightly before stirring it in so it doesn't break, and add it after blending so the warmth doesn't scramble it.
Making It Your Own
The beauty of this soup is how much room it leaves for your own instincts. I've added a splash of balsamic vinegar, a pinch of red pepper flakes, even a few pine nuts for texture. The structure stays the same, but the personality becomes yours. Pay attention to what you're drawn to and let that guide you next time around.
- Cold soup in summer is worth trying—chill it completely and serve with a basil leaf and a drizzle of olive oil for something almost like gazpacho.
- Leftover soup freezes beautifully for up to three months, so make a double batch and thank yourself later.
- If you're making it for someone, the last garnish is where your care shows—don't skip it just because you're tired.
Pin It This soup has taught me that some of the most nourishing things are also the simplest, and that showing up in someone's kitchen with a pot of something warm is a small kind of love. Make it when you need comfort or when you want to give it away.
Recipe FAQs
- → How do I make the soup creamier?
Stir in 100 ml of heavy cream or coconut milk before blending for a richer, creamier texture. The cream adds velvety body and subtle sweetness that complements the tomatoes beautifully.
- → Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work perfectly. Use two 28-ounce cans of whole peeled tomatoes, drained slightly. The results will be just as delicious, and you can enjoy this soup year-round regardless of tomato season.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The flavors actually develop and deepen over time. Reheat gently on the stove, adding a splash of water or stock if needed to adjust consistency.
- → What should I serve with tomato basil soup?
Crusty bread, garlic knots, or grilled cheese sandwiches make perfect accompaniments. The soup's rich, tangy flavor pairs wonderfully with warm, buttery bread for soaking up every last drop.
- → Can I freeze this soup?
Absolutely. Cool completely, then transfer to freezer-safe containers leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove.
- → How do I prevent the soup from being too acidic?
Add 1 teaspoon of sugar while cooking to balance the tomatoes' natural acidity. Taste and adjust—some tomatoes are sweeter than others, so start with less and add more only if needed.