Tomato Basil Soup You’ll Want Every Rainy Day
There’s just something about a rainy afternoon that calls for a bowl of warm, comforting soup—am I right? This tomato basil soup is exactly what I reach for when the skies turn gray and the air smells like fresh rain. It’s rich, velvety, and bursting with the bright, fresh flavor of basil and ripe tomatoes. Plus, it’s surprisingly easy to make, which means less time fussing and more time cozying up with your favorite blanket. Trust me, once you taste that hint of sweet basil swirling through the creamy tomato base, you’ll wish you had a pot of this soup on your stove every single rainy day.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 cup whole milk or heavy cream
- 1/2 cup fresh basil leaves, roughly chopped
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Toss in the minced garlic and stir for another minute, just until fragrant—don’t let it burn!
Step 2:
Pour in the crushed tomatoes and broth, stirring everything together. Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes, allowing the flavors to meld and the soup to reduce slightly.
Step 3:
Add the fresh basil and use an immersion blender directly in the pot, blending until the soup is smooth and silky. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender—just watch out for the steam!
Step 4:
Return the soup to low heat and stir in the milk or cream. Add the sugar if your tomatoes taste a little too tangy, then season with salt and pepper to taste. Heat gently until warmed through, but don’t let it boil—this keeps the cream from curdling.
Step 5:
Give it a final stir. Taste and adjust seasonings if needed. If the soup feels too thick, add a splash more broth or milk to reach your preferred consistency.
Step 6:
Ladle the soup into bowls and garnish with extra basil leaves or a drizzle of olive oil if you like. Enjoy warm and cozy!
Variations & Tips
- Add a pinch of crushed red pepper flakes for a spicy kick.
- Swap out heavy cream for coconut milk to make it dairy-free with a subtle sweetness.
- Stir in a few tablespoons of grated Parmesan for an extra layer of savory richness.
- Use fresh tomatoes when in season for a brighter, fresher flavor—just peel and chop them first.
- If the soup is too acidic, a small pinch of baking soda can help balance it out (add sparingly!).
- For a heartier meal, swirl in cooked rice or small pasta shapes right before serving.
How I Like to Serve It
On rainy days, I love pairing this soup with a crusty grilled cheese sandwich—classic combo that’s pure comfort. In warmer months, a light salad and some crusty bread make perfect sides. It’s also fantastic topped with a dollop of pesto or a sprinkle of toasted pine nuts for something a little fancy but still cozy.
Notes
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat, adding a splash of broth or milk if it’s thickened too much.
Closing: This tomato basil soup is the kind of recipe that feels like a warm hug in a bowl—simple, fresh, and always reliable when you need a little comfort.