Save It My neighbor Rosa appeared at the door one rainy October afternoon holding a basket overflowing with tomatoes from her garden. She said something in Italian I didn't quite catch, smiled knowingly, and left before I could protest. That evening, with no plan and too many tomatoes, I threw them into a pot with whatever I had on hand. The smell that filled my tiny kitchen was so unexpectedly comforting that I stood there stirring, tasting, and adjusting until the soup turned into something I've made at least twice a month ever since.
I made this soup for my sister during one of her long work weeks when she was too tired to think about dinner. She sat at my kitchen table in silence, finishing two bowls, and then asked if I'd teach her how to make it. We spent the following Sunday chopping tomatoes and talking about nothing important, and that afternoon became one of those small memories that sticks around longer than the big ones.
Ingredients
- Ripe tomatoes: The soul of this soup, so use the ripest, sweetest ones you can find, even if they're a little bruised or soft.
- Yellow onion: I prefer yellow for its mild sweetness, but a white onion works if that's what you have.
- Garlic: Fresh cloves are essential here because they add a warmth that powdered garlic just can't match.
- Vegetable broth: Homemade is wonderful, but a good quality store bought broth keeps this recipe weeknight friendly.
- Extra virgin olive oil: Use the good stuff for drizzling at the end, it makes all the difference in flavor and richness.
- Fresh basil: The bright, peppery notes of fresh basil are what make this soup sing, so don't skip it.
- Sugar: Just a pinch balances out any sharpness from the tomatoes without making the soup taste sweet.
- Salt and black pepper: Season generously and taste as you go, the soup should be vibrant and well rounded.
- Heavy cream: Optional but lovely, it adds a silky finish and mellows the acidity just a bit.
Instructions
- Soften the onion:
- Heat the olive oil in a large pot over medium heat and add the diced onion. Let it cook gently until it's soft and translucent, stirring occasionally so it doesn't brown.
- Add the garlic:
- Toss in the minced garlic and stir for about a minute until your kitchen smells incredible. Be careful not to let it burn or it'll turn bitter.
- Cook down the tomatoes:
- Add the chopped tomatoes and let them simmer, stirring now and then, until they start breaking down and releasing their juices. This is where the magic begins.
- Simmer with broth:
- Pour in the vegetable broth, add a pinch of sugar if your tomatoes are tart, and let everything simmer uncovered for about 15 minutes. The flavors will meld together beautifully.
- Blend until silky:
- Remove the pot from heat, toss in the basil leaves, and use an immersion blender to puree everything until it's completely smooth. If you're using a countertop blender, work in batches and be careful with the hot liquid.
- Season and finish:
- Taste the soup and adjust the salt and pepper. If you want it richer, swirl in the cream now.
- Serve with love:
- Ladle the soup into bowls, drizzle with your best olive oil, and top with a few fresh basil leaves. Serve it hot with crusty bread on the side.
Save It There's something about ladling this soup into mismatched bowls and setting them on the table that makes even the most ordinary Tuesday feel a little special. It's become the meal I make when someone needs comfort, when the weather turns cold, or when I just want my kitchen to smell like home.
How to Make It Even Better
If you have the time, roast the tomatoes in the oven before adding them to the pot. The caramelization adds a deeper, almost smoky sweetness that takes the soup to another level. I started doing this after a friend served me a version at her dinner party, and now it's hard to go back to the quicker method, even though both are delicious.
Storing and Reheating
This soup keeps beautifully in the fridge for up to five days and actually tastes better the next day once the flavors have had time to settle. I like to freeze individual portions in jars, leaving a little room at the top for expansion, so I always have a comforting meal ready to go. Reheat gently on the stove, adding a splash of broth or water if it's thickened up too much.
Pairing Suggestions
This soup pairs perfectly with a simple grilled cheese sandwich made with sharp cheddar and good sourdough. I also love serving it alongside a crisp green salad dressed with lemon and olive oil, or with a chunk of warm focaccia for dipping.
- Try it with a glass of light red wine or a crisp white if you're feeling fancy.
- For a heartier meal, add cooked pasta or white beans directly to the soup before serving.
- A sprinkle of freshly grated Parmesan on top adds a salty, nutty finish that's hard to resist.
Save It This soup has become one of those recipes I make without thinking, the kind that feels less like following instructions and more like welcoming an old friend into the kitchen. I hope it brings the same warmth to your table that it's brought to mine.
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well. Use about 800g (28 oz) of canned whole or crushed tomatoes. The cooking time remains the same, though fresh tomatoes provide superior flavor and texture when in season.
- → How do I make this soup extra creamy?
Stir in heavy cream, plant-based cream, or Greek yogurt after blending. For a lighter option, add a splash of whole milk. Start with 60ml and adjust to your preferred consistency and richness.
- → Is this soup suitable for freezing?
Yes, freeze the soup without cream for up to three months. Let it cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating gently on the stovetop. Add cream when serving.
- → What's the best way to achieve a smooth texture?
An immersion blender gives the silkiest results and is quickest. Alternatively, carefully blend in batches using a countertop blender, filling it only halfway each time. Let the soup cool slightly before blending for safety.
- → Can I make this vegan?
Absolutely. Simply omit the cream or use plant-based alternatives like coconut milk, cashew cream, or oat milk. Check that your vegetable broth is vegan-certified, and use quality olive oil for depth.
- → How should I store leftover soup?
Keep cooled soup in an airtight container in the refrigerator for up to four days. Reheat gently on low heat, adding a splash of broth if the consistency thickens. Stir occasionally to heat evenly throughout.