Tomato Basil Soup Recipe

Sweat aromatics

In a medium-large heavy-bottomed pot (4-6 quart) melt the unsalted butter over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Build tomato flavor

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly — this deepens the tomato flavor. Add the crushed/pureed whole tomatoes (including juices) to the pot and stir to combine with the aromatics and tomato paste.

Simmer and season

Pour in the chicken stock and add the dried oregano, sugar, salt, and freshly ground black pepper. Bring the mixture up to a gentle simmer over medium heat. Reduce the heat to low and simmer, uncovered, for 20 minutes to meld flavors, stirring occasionally.

Add basil and puree

Remove the pot from heat. Stir in the chopped fresh basil leaves and let steep for 2 minutes. Using an immersion blender, blend the soup directly in the pot until smooth and uniformly textured (or carefully transfer batches to a blender and puree until smooth). If you prefer a slightly chunkier texture, pulse briefly instead of fully emulsifying.

Finish with cream

Return the pot to low heat. Stir in the heavy cream and warm gently for 3–5 minutes; do not boil after adding cream to prevent separation. Taste and adjust seasoning with additional salt, pepper, or a touch more sugar if needed.

Ladle the soup into warmed bowls. If desired, swirl 1 tablespoon (approx. 1 tsp) of extra heavy cream into each bowl for a decorative cream ribbon. Drizzle a few drops of olive oil over the top and sprinkle the chiffonade fresh basil evenly across the bowls.

Serve each portion with about 1/4 cup croutons or a slice of grilled bread on the side. Enjoy hot.