Creamy Tomato Basil Soup Recipe – Easy Homemade Blend

Last Updated on 2 months by Neha Deshmukh

Creamy Tomato Basil Soup Recipe – Easy Homemade Blend

Hey everyone! There’s just something so comforting about a warm bowl of tomato soup, isn’t there? Especially when it’s creamy, fragrant with basil, and tastes like sunshine in a bowl. I first made this recipe on a particularly chilly evening, and it instantly became a family favorite. It’s incredibly easy to make, and honestly, tastes way better than anything you’d get from a can. Let’s get cooking!

Why You’ll Love This Recipe

This creamy tomato basil soup is the perfect blend of simplicity and flavor. It’s ready in under 30 minutes, requires minimal ingredients, and is unbelievably satisfying. Plus, it’s a fantastic way to use up those ripe tomatoes you’ve been eyeing! It’s a hug in a bowl, seriously.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 grams ripe tomatoes
• 1 medium onion
• 2 garlic cloves
• 1 tablespoon oil or butter
• 1 small bay leaf
• 2-3 basil stalks
• 1/3 teaspoon salt
• 1 cup water
• 3/4 tablespoon cornstarch
• 1/2 cup water
• 1 teaspoon sugar
• 2-4 tablespoons cream

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Ripe Tomatoes: Seriously, use the ripest tomatoes you can find. They’re sweeter and have a much better flavor. Roma or plum tomatoes work beautifully, but any good quality ripe tomato will do.
• Oil or Butter: I usually use butter for extra richness, but olive oil works wonderfully too, especially if you’re going for a lighter flavor.
• Fresh Basil: Please, please, please use fresh basil! It makes all the difference. The aroma and flavor are just unbeatable. If you absolutely must use dried, use about 1 teaspoon, but fresh is best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, roughly cube 500 grams of ripe tomatoes and one medium onion. Don’t worry about being perfect – it all gets blended anyway!
2. Heat 1 tablespoon of oil or butter in a pan over medium heat. Add 1 bay leaf and 2 minced garlic cloves. Sauté for 3-4 minutes, until fragrant and the onions are softened. You want your kitchen to smell amazing!
3. Add the cubed tomatoes, 1/3 teaspoon of salt, and 2-3 basil stalks. Cook for about 15-20 minutes, stirring occasionally, until the tomatoes are completely mushy and broken down.
4. Remove the bay leaf and basil stalks (they’ve done their job!). Carefully blend the tomato mixture with 1 cup of water until it’s super smooth. An immersion blender is great for this, but a regular blender works too – just be careful when blending hot liquids!
5. Pour the blended puree into a pot and bring it to a gentle boil. Then, reduce the heat and simmer for 2-3 minutes.
6. In a small bowl, whisk together 3/4 tablespoon of cornstarch with 1/2 cup of water to create a slurry. Slowly stir this into the simmering soup. This will thicken it up nicely.
7. Add 1 teaspoon of sugar and adjust the salt to your liking. Simmer for another 5-10 minutes, or until the soup reaches your desired consistency.
8. Stir in a generous grind of black pepper and some freshly chopped basil.
9. Optional, but highly recommended: Swirl in 2-4 tablespoons of cream (or cashew cream for a vegan option – more on that later!).

Expert Tips

• Don’t rush the sautéing step. Allowing the onions and garlic to soften properly builds a lovely flavor base.
• Taste as you go! Adjust the salt and sugar to your preference.
• For an extra smooth soup, strain the puree through a fine-mesh sieve after blending.

Variations

This soup is a blank canvas for your creativity!

• Vegan Adaptation: Swap the cream for cashew cream or coconut cream for a delicious vegan version. My friend, Priya, swears by the cashew cream – it adds such a lovely richness.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just be sure your croutons (if using) are also gluten-free.
• Spice Level Adjustment (Adding a touch of chili): My brother loves a little kick, so I sometimes add a pinch of red pepper flakes or a finely chopped green chili while sautéing the onions and garlic.
• Festival Adaptation (Comfort food for cooler months/festive gatherings): This soup is perfect for Diwali gatherings or cozy winter nights. Serve it as a starter or a light meal.

Serving Suggestions

Serve this creamy tomato basil soup hot, with:

• Buttered garlic croutons (a must, in my opinion!)
• A swirl of extra cream or a dollop of yogurt
• A sprinkle of fresh basil
• A side of crusty bread for dipping

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it completely before reheating.

FAQs

What is the best type of tomato to use for this soup?

Roma or plum tomatoes are ideal because they have a meaty texture and fewer seeds. But honestly, any ripe, flavorful tomato will work!

Can I make this soup ahead of time?

Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. The flavors will actually meld together even more.

How can I adjust the thickness of the soup?

If the soup is too thick, add a little more water. If it’s too thin, simmer it for a longer time to reduce the liquid, or add a bit more cornstarch slurry.

Can I use dried basil instead of fresh?

You can, but the flavor won’t be as vibrant. Use about 1 teaspoon of dried basil for every 2-3 stalks of fresh basil.

What are some good toppings for this soup besides croutons?

So many options! Try a dollop of pesto, a sprinkle of Parmesan cheese, a drizzle of olive oil, or some toasted pumpkin seeds.