This is a blended tomato soup made with fresh or canned tomatoes, garlic, onion, and basil — ready in about 45 minutes with one pot and a blender. It costs very little to make, keeps well in the fridge, and is genuinely useful to have in your weeknight rotation.
Before you start
The two things that actually shape this soup are your tomato quality and your blending technique. If your tomatoes are pale and watery, the soup will taste flat — use the ripest fresh tomatoes you can find, or swap in a 28-ounce can of whole peeled tomatoes, which are often better than out-of-season fresh ones. For blending: if you’re using an immersion blender, keep it fully submerged before you turn it on, or hot soup will spray. If you’re using a countertop blender, fill it no more than halfway, hold the lid down firmly with a folded kitchen towel, and blend in batches. Skip the garnish — not worth the extra dish. A drizzle of olive oil straight from the bottle is enough.
What can go wrong
- Soup tastes thin and watery: You didn’t cook the tomatoes down long enough before adding the broth. Next time, let them simmer until most of the liquid has cooked off and the tomatoes look jammy. If it’s already blended, simmer uncovered for another 5–10 minutes to concentrate the flavor.
- Garlic tastes bitter or sharp: It burned in the pan. Garlic goes from fragrant to acrid in under 30 seconds on high heat. Keep the heat at medium and stir constantly during that one-minute cook time.
- Soup is too acidic: Some tomatoes are naturally more sour. Stir in a small pinch of sugar — start with a quarter teaspoon — and taste again before adding more balsamic vinegar.
- Texture is grainy or chunky after blending: Tomato skins don’t always blend completely smooth with an immersion blender. For a silkier result, pour the blended soup through a fine-mesh strainer and press it through with a spoon.
- Soup scorches on the bottom: This happens if the heat is too high after you add the broth. Once it reaches a simmer, drop the heat to low and stir every few minutes, especially near the end of cooking.
Keeping and reheating
Store cooled soup in a sealed container in the fridge for up to 4 days. It thickens as it sits, so add a splash of water or vegetable broth when reheating — warm it in a small saucepan over medium-low heat, stirring occasionally, until hot throughout. This soup also freezes well: portion it into freezer-safe containers or zip bags, leave a little headspace, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Avoid microwaving straight from frozen; the texture suffers.
Classic Tomato Basil Soup
Ingredients
Ingredients
- 1 tbsp olive oil extra virgin, for rich flavor
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 6 large ripe tomatoes about 1.5 lbs, chopped
- 3 cups vegetable broth preferably homemade or low-sodium
- 1 cup fresh basil leaves loosely packed and torn
- 1 tbsp balsamic vinegar to enhance acidity
- 1 pinch salt to taste, season as preferred
- 1 pinch ground black pepper to taste, season as preferred
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onions and sauté until they are soft and translucent, about 5-6 minutes.
- Add the minced garlic and cook for another minute until fragrant, taking care not to let it burn.
- Stir in the chopped tomatoes and cook, occasionally stirring, until they start to break down, about 8-10 minutes.
- Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
- Add the fresh basil leaves and blend the soup using an immersion blender until smooth. For a chunkier texture, blend only half of the soup.
- Stir in balsamic vinegar, and season with salt and pepper to taste. Serve hot.
Notes
Nutrition
Common questions
Can I use canned tomatoes instead of fresh?
Yes, and in many cases canned tomatoes will actually give you better flavor. Use one 28-ounce can of whole peeled tomatoes in place of the 6 fresh tomatoes, and add it with the broth — no need to cook them down as long since they’re already soft.
Do I need an immersion blender, or will a regular blender work?
A regular countertop blender works fine and often produces a smoother result. Blend in batches, fill the blender no more than halfway each time, and hold the lid down with a folded towel — hot liquid expands when blended and can force the lid off.
The recipe says 107 calories per serving — is that really enough for a meal?
As a standalone bowl it’s on the lighter side, so pair it with something more filling if you’re eating it as a main. A thick slice of crusty bread, a handful of white beans stirred in before blending, or a side of toast with nut butter will round it out without much extra effort.
Can I make this ahead for a dinner party?
Yes — it actually tastes better the next day once the flavors have had time to settle. Make it up to 2 days ahead, refrigerate it, and reheat gently on the stovetop over medium-low heat with a splash of broth to loosen it back up.
If you liked this one
- Mediterranean Lentil Power Bowl
- Smoky Spanish Chickpea Stew
- Baked Ratatouille with Herb Oil
- Mediterranean Orzo Artichoke Salad