This classic and easy tomato basil soup recipe is slowly simmered with diced tomatoes, onions, garlic, basil, and other fresh herbs.
The Husband and I have run into a little problem this summer. We are over run by tomatoes!! I realize this is a good problem to have. And I don’t exactly know why this year has been so much more productive than others. An usually rainy summer? I experimented with several different varieties this year, so maybe I picked some good ones? Could be all of the above.
Either way, I have been scrambling for ideas to use up all these precious gems before they rot. Jars of homemade salsa? Check. How about a big batch of homemade spaghetti sauce? Check. I was pleased after all those were spoken for to still have some leftover for my homemade tomato basil soup recipe.
This recipe is an original from the early days of the blog — 2009! That seems like a lifetime ago. I abandoned it for a few years in favor of this Homemade Tomato Soup recipe. However, in addition to tomatoes, I have an abundance of basil. I thought it was high time I go back to my roots.
How to Make Homemade Tomato Basil Soup
If you don’t have an abundance of fresh tomatoes on your hands, don’t let that stop you from making this tomato basil soup recipe. One 28-ounce can of diced tomatoes is the equivalent of 10-12 whole tomatoes — exactly what you need for this recipe.
Start by heating one tablespoon of olive oil in a large stockpot. Add 1/4 cup of minced onion. Saute until the onion is tender and translucent. Add two teaspoons of minced garlic and cook just until you can start to smell it, about 30 seconds. Add a small can of tomato paste, one quart of chicken broth, and tomatoes. I like to add a little white wine for a richer flavor. The alcohol cooks off, so you don’t have to worry about getting a buzz from soup. However, if you don’t feel comfortable using wine or don’t have any on hand, just substitute with more chicken broth.
During the summer months, I usually have fresh herbs growing in my garden. But if you’re making this in the dead of winter, you can substitute with dried. Just remember that dried herbs are a more concentrated version of fresh, so be sure that whatever the amount of fresh herbs are called for, cut that amount in half for dried. Add basil, oregano, thyme and one bay leaf to the pot.
Bring the pot to a boil. Then reduce the heat, cover and simmer for 30 minutes. Remove the pot from the heat and puree using an immersion blender until smooth. If you don’t have any immersion blender, let the soup cool for a few minutes. Then working in batches, process the tomato basil soup through a regular blender until smooth.
Season the soup with salt and pepper to taste. Before serving, I like to sprinkle a few chopped basil leaves and grated Parmesan cheese over the top.
You know how sometimes on a cold night you just want classic and simple? That’s this soup. Yes, cold nights are still several months away. That’s why I opted to can several quarts of this to enjoy down the road. Come January, when the sun is a little weaker, the trees are bare and the grass is brown, I will appreciate this warm taste of summer in a jar.
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Tomato Basil Soup
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/4 cup minced onion
- 1 6 ounce can tomato paste
- 1 quart chicken broth
- 1 28 ounce can diced tomatoes
- 2 teaspoons dried basil or ¼ cup fresh leaves, chopped
- 1/4 teaspoon dried oregano or ½ teaspoon fresh
- 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh
- 1 bay leaf
- 1/4 cup dry white wine
- Salt and pepper to taste
- ¼ cup shredded Parmesan cheese
- Heat oil in a large pot over medium high heat. Add garlic and cook until translucent.
- Add garlic and cook until just fragrant.
- Stir in tomato paste.
- Add chicken broth, tomatoes, herbs, and white wine. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Puree soup in batches using a blender or food processor or by an immersion blender. Season with salt and pepper.
- Ladle soup into bowls and garnish with shredded Parmesan if desired.