Easy Tomato Basil Soup

Clara had a rough day at school last week — the kind she doesn’t want to talk about but you can see it in her shoulders. I didn’t ask questions. I just pulled two cans of San Marzanos off the shelf, diced an onion, and let the kitchen do what it does best. By the time she wandered in, the whole house smelled like tomatoes and butter, and she sat down at the counter without a word and ate two bowls. Some days, soup is the conversation.

This is one of those recipes where you can taste every ingredient. The tomatoes, the cream, the basil — nothing is hidden. It’s simple, beautiful, and feeds four people for about three dollars. Nana Ruth made tomato soup from a can — Campbell’s, mixed with milk instead of water because she said water was “giving up.” When I told her I was making tomato soup from actual tomatoes, she looked at me like I’d suggested building a spaceship. She tried my version once, ate the whole bowl, wiped her mouth, and said, “Well, it’s different.” From her, that was a standing ovation.

How to Make Easy Tomato Basil Soup

Start with butter, onion, and garlic. Melt butter in a large pot over medium heat, add diced onion, and cook until soft and translucent, about five minutes. Add minced garlic and cook another minute until it’s fragrant. This simple base gives the soup its backbone.

Add the tomatoes and simmer. Pour in two cans of San Marzano whole tomatoes (crush them with your hands as they go in — it’s satisfying) along with chicken or vegetable broth. Add a pinch of sugar to balance the acidity, salt, pepper, and red pepper flakes if you want a little warmth. Let everything simmer for about twenty minutes until the flavors meld together.

Blend smooth and finish with cream and basil. Use an immersion blender right in the pot — or carefully transfer to a regular blender in batches. Stir in heavy cream (just a splash, maybe a quarter cup) and torn fresh basil leaves. Taste and adjust seasoning. Serve with grilled cheese sandwiches — always, without exception, in our house.

Print

Easy Tomato Basil Soup

Course Main Course

Cuisine American

Keyword soups & stews, tomato basil soup, weeknight dinners

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Author Maggie

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 cans crushed tomatoes 28 oz each
• 2 cups chicken or vegetable broth
• 1/2 cup fresh basil leaves packed
• 1/2 cup heavy cream
• 1 teaspoon sugar
• salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add crushed tomatoes, broth, and sugar. Bring to a boil, then reduce heat and simmer 15 minutes.
3. Tear basil leaves and stir into the soup. Blend with an immersion blender until smooth (or leave slightly chunky).
4. Stir in heavy cream. Season with salt and pepper. Heat through on low for 5 minutes.
5. Serve with grilled cheese sandwiches — it's the law in this house.

More Recipes You’ll Love

• Nana Ruth’s Brothy White Beans
• Maggie’s Minestrone Soup
• Maggie’s Sweet & Spicy Honey Butter Chicken (The Viral Flavor Done the Old-Fashioned Way)
• Maggie’s Birria Ramen

What I Use for This Recipe

A couple things from my kitchen that make this one easier.

Cook N Home 8-Quart Stainless Steel Stockpot(~$25)

Big enough for Sunday soup, light enough to lift. Every kitchen needs a pot this honest.

T-fal Nonstick Frying Pan(~$15)

Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.

OXO Good Grips 12-Inch Tongs(~$10)

Jake refuses to grill without these. Good grip, locks closed for the drawer.

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