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Creamy Homemade Tomato Basil Soup with Fresh Tomatoes

creamy homemade tomato basil soup with fresh tomatoes - featured image
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This creamy homemade tomato basil soup is made with fresh, ripe tomatoes and a touch of heavy cream for a velvety finish. It’s the perfect comfort food for a cozy night in, especially when paired with a grilled cheese sandwich.

Ingredients

Scale
  • 3 pounds Roma tomatoes (about 8–10 large)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup fresh basil leaves, packed, plus more for garnish
  • 2 cups vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Prep the tomatoes: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each tomato. Drop them into the boiling water for 30-45 seconds until the skin starts to peel. Transfer to an ice water bath. Peel the skins off and roughly chop the tomatoes.
  2. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and a pinch of salt. Cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Cook the tomatoes: Add the chopped tomatoes to the pot. Stir and cook for 10 minutes until they break down and release their juices. If using red pepper flakes, add them now.
  4. Simmer the soup: Pour in the vegetable broth and add the fresh basil. Stir to combine. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20-25 minutes.
  5. Blend until smooth: Remove from heat. Use an immersion blender to blend the soup directly in the pot until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend with the lid held down with a towel.
  6. Finish with cream: Return the pot to low heat. Stir in the heavy cream. Season with salt and black pepper to taste (start with 1 teaspoon salt and 1/4 teaspoon pepper).
  7. Serve: Ladle into bowls. Garnish with fresh basil leaves and a swirl of extra cream if desired. Serve hot with bread or grilled cheese.

Notes

Don’t skip blanching the tomatoes; it removes the skins for a smoother soup. If the soup tastes flat, add more salt. For a vegan version, use olive oil and full-fat coconut milk. The soup freezes well for up to 3 months.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, fresh tomato soup, homemade soup, comfort food, vegetarian soup

Find it online: https://norasfoods.com/creamy-homemade-tomato-basil-soup-with-fresh-tomatoes/