Your new go-to Tomato Basil Soup Recipe
Everyone needs a solid tomato basil soup recipe that they can turn to whenever the craving for a grilled cheese strikes. This stovetop tomato basil soup is made almost entirely from pantry staples and gets its creaminess from a swirl of creme fraiche, sour cream, or yogurt or you can leave it out and enjoy a plant-based bowl of comfort that’s ready in under 30 minutes.
Ingredients to Make Tomato Basil Soup
We know that you’re going to love this tomato basil soup recipe not only because it’s delicious and totally hits the spot, but also because it’s made almost entirely with pantry staples.
Whole peeled tomatoes – Find these in the canned tomato aisle. OnionGarlicTomato paste – this ingredient adds loads of rich tomato flavor without extra water so when cooked with the sauteed onions and garlic the naturally-occurring sugars caramelize to add depth to the soup. Olive oil – we recommend Primal Kitchen Organic Extra Virgin Olive Oil with it’s blend of Spanish and Tunisian olives. It’s delicious on it’s own or in any of your favorite dishes. Italian seasoning Dried basilDried thymeBalsamic vinegar – Just a tiny bit adds flavor and sweetness and helps balance the acidity of the tomatoes. Vegetable brothCreme fraiche – A popular cultured dairy product in Europe that’s lends creamy, tangy, richness to dishes like soups, stews, or sauces. May substitute heavy cream, Greek yogurt, or sour cream. Omit for vegan or use non-dairy plain yogurt or sour cream for vegan and dairy-free.
How to Make Stovetop Tomato Basil Soup
Rather than just tossing all of the ingredients into the pot, our tomato basil soup recipe calls for a simple extra step that helps build flavor with very little effort.
Place a heavy bottom pot (Dutch oven) over medium-high heat. When the pot is hot, add the olive oil and swirl to coat. When the oil starts to shimmer, add the onion. Cook, stirring occasionally, for 4 minutes or until the onions just start to soften. Add the garlic. Stir and cook for 1 minute, stirring constantly until the garlic is fragrant.Stir in the tomato paste, Italian seasoning, basil, thyme, and balsamic vinegar. Cook 3-4 minutes, stirring occasionally until the tomato sauce starts to thicken and caramelize just a bit (but not burn).Add the drained tomatoes and continue to cook for 5 minutes, stirring occasionally.Add the reserved tomato juice and broth. Stir. Reduce heat and simmer uncovered for 15 minutes.Remove from heat. Transfer soup to a blender and blend until smooth. Taste and add additional salt and pepper to taste. Stir the cream fraiche into the soup just before serving and sprinkle with fresh basil and cracked black pepper.
What can I use in place of the creme fraiche?
If you can’t find creme fraiche or don’t have any on hand, you can substitute plain yogurt or sour cream with excellent results.
Can this tomato basil soup recipe be made vegan?
Absolutely! With one simple swap, you can turn this creamy tomato basil soup into a 100% plant-based dish. Simply substitute plain non-dairy yogurt or sour cream for the creme fraiche or omit it entirely.
Can Stovetop Tomato Basil Soup be Frozen?
It sure can be! Follow these steps to ensure the best results when freezing, thawing, and reheating your soup:
Allow the soup to cool completely in the fridge for several hours.Transfer the chilled soup to a freezer-safe container. We love these Zip Top silicone dishes because they stand up on their own making them easy to fill, freeze, thaw, and reheat your favorite foods. »Save 15% on all Zip Top products with code REALFOOD15Freeze for up to 6 months. To thaw, remove the container from the freezer and thaw overnight in the refrigerator. If using a reusable silicone bag or dish, you can place the sealed container in a bowl in the sink and run it under water or use the defrost setting on the microwave. To reheat, simply pour the thawed soup into a pan on the stove and heat for 10 minutes over medium heat stirring occasionally until heated through. Or place the desired amount in a microwave-safe bowl and microwave for 60 seconds. Stir and continue to heat for 30-second intervals until hot.
Stovetop to table in just 30 minutes
Now you can leave the tinny-tasting canned tomato soup at the store and transform a handful of pantry ingredients into a soup you’ll want to make again and again.
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All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you! Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House.
