Tomato Basil Soup Recipe

Prepare vegetables

Chop the fresh tomatoes if using fresh (remove cores). Finely chop the onion, grate the carrot, and mince the garlic. Wash and roughly chop basil leaves; reserve 1/4 cup chiffonade for garnish.

Sauté aromatics

In a large heavy-bottomed pot, heat olive oil and butter over medium heat until shimmering and butter is melted. Add the chopped onion and a pinch of salt; sauté for 6–8 minutes until soft and translucent but not browned. Add grated carrot and cook 2–3 minutes more. Stir in minced garlic and cook 30–45 seconds until fragrant.

Add tomato components

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the chopped fresh tomatoes (or the canned crushed tomatoes) and stir to combine.

Simmer

Pour in the vegetable broth, add dried oregano, sugar (if using), 1 tsp of salt, and 1/2 tsp black pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes to let flavors meld and tomatoes break down.

Add basil

Stir in the chopped fresh basil and continue to simmer 2–3 minutes.

Blend until smooth

Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and uniform. Alternatively, carefully transfer the soup in batches to a blender and puree; return to pot. Be cautious with hot liquids.

Adjust seasoning

Taste and adjust salt and pepper as needed (total salt roughly 1.5 tsp). If the soup tastes too acidic, add the optional additional 1 tsp sugar and stir to dissolve.

Finish with cream

Over low heat, stir in the heavy cream and softened cream cheese (if using) until fully incorporated and the soup is warm but not boiling. This adds richness and a smooth mouthfeel. Heat for 2–3 minutes while stirring.

Ladle the soup into bowls. Drizzle each serving with a little extra-virgin olive oil, sprinkle chiffonade basil and grated Parmesan (if using), and top with croutons or toasted bread. Serve hot.