Tomato Basil Soup Recipe

Prepare aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter melts and begins to foam, add the chopped onion and diced carrot. Cook, stirring occasionally, until the onion is translucent and carrot is softened, about 6–8 minutes.

Add garlic and seasoning

Add minced garlic and crushed red pepper flakes (if using). Cook, stirring constantly, for 30–45 seconds until fragrant. Stir in the dried oregano.

Add tomatoes and stock

Add the canned whole peeled tomatoes with their juice, breaking them up with a wooden spoon or potato masher as you add them. Stir in the tomato paste, then pour in the vegetable or chicken stock. Bring the mixture to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered or partially covered, for 20–25 minutes to let flavors meld and for the tomatoes to fully soften. If the soup reduces too much, add up to 1/2 cup more stock or water to reach desired consistency.

Add basil and season

Add the packed fresh basil leaves, sugar (if using), salt, and black pepper to the pot during the last 2–3 minutes of simmering to infuse basil flavor.

Blend until smooth

Remove the pot from heat. Use an immersion blender and puree the soup until smooth and silky, working directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot. When using a blender, allow steam to escape by removing the center piece of the lid and covering with a towel.

Adjust texture and cream (optional)

If you prefer an extra-smooth texture, strain the pureed soup through a fine-mesh sieve back into the pot, pressing solids with a spatula. Stir in the heavy cream or half-and-half, if using, and warm gently over low heat – do not boil after adding cream. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.

Ladle soup into bowls. Drizzle each bowl with a little extra-virgin olive oil, sprinkle with chiffonade basil and grated Parmesan if using. Serve with slices of crusty bread or grilled cheese.

Leftovers: Cool to room temperature, transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.