Sep 05 2026
Restaurants›Bar 430›Tomato Basil Soup Recipe

Tomato Basil Soup Recipe

Inspired by Bar 430
Time50m
Serves4

Make Tomato Basil Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Base

Aromatics & Seasoning

Fats & Finish

Method

Soup Base

  1. 1

    Prep tomatoes

    If using fresh tomatoes, blanch them in boiling water for 30–60 seconds, transfer to an ice bath, then peel, core and roughly chop to yield about 2 pounds. If using only canned tomatoes, skip blanching and chop any large pieces.

  2. 2

    Sweat vegetables

    In a large heavy-bottomed pot over medium heat, add 1 tablespoon of olive oil. Add the diced onion and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and carrots have softened, about 6–8 minutes.

  3. 3

    Add garlic and tomato paste

    Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for 60–90 seconds until fragrant and the paste darkens slightly — this builds depth of flavor.

  4. 4

    Combine tomatoes and stock

    Add the chopped fresh tomatoes (or canned whole tomatoes with their juices) and the crushed tomatoes (if using) to the pot. Stir to combine, then pour in the vegetable or chicken stock. Stir in the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20–25 minutes to concentrate flavors.

Aromatics & Seasoning

  1. 5

    Season and simmer

    After simmering 20–25 minutes, remove the bay leaf. Add dried oregano, sugar, salt, black pepper, and red pepper flakes (if using). Stir and simmer an additional 5 minutes to allow the seasonings to integrate.

  2. 6

    Add basil

    Stir in about 3/4 of the fresh basil leaves (reserve the rest for garnish) during the last 2 minutes of simmering to release aroma without losing all bright color.

Purée & Finish

  1. 7

    Blend until smooth

    Using an immersion blender, purée the soup in the pot until smooth and velvety. Alternatively, carefully transfer soup in batches to a countertop blender and purée until smooth, then return to the pot.

  2. 8

    Adjust texture and richness

    If a thinner soup is desired, add up to 1/2 cup more stock. Stir in the butter and remaining 1 tablespoon olive oil until melted and incorporated. If using cream or half-and-half, stir it in now and warm gently — do not boil — just until heated through.

  3. 9

    Taste and finish

    Taste and adjust seasoning with additional salt, pepper or a pinch more sugar if needed. If the soup tastes a bit flat, add a squeeze of lemon (a few drops) to brighten. Reheat gently if necessary.

  4. 10

    Serve

    Ladle the soup into bowls. Garnish with torn fresh basil leaves and a drizzle of extra-virgin olive oil. Sprinkle grated Parmesan on top if desired. Serve warm with crusty bread or grilled cheese.

More from Bar 430