Chunky Tomato Basil Soup
This Chunky Tomato Basil Soup is cozy, creamy, and full of fresh basil flavor. Made with simple ingredients and ready in under an hour, it’s a beginner-friendly recipe that’s perfect with crusty bread or a grilled cheese sandwich.
Ingredients
- 2 tbsp olive oil
- 1 cup onion (finely diced)
- ½ cup carrot (finely diced)
- ½ cup celery (finely diced)
- 3 cloves garlic (minced)
- 1 can crushed tomatoes (28 oz)
- 2 tbps tomato paste (optional, for extra richness)
- 4 cups vegetable stock
- salt & pepper (to taste)
- 1 tsp dried oregano
- 1 cup fresh basil
- ½ cup half-and-half
- ¼ cup Parmesan cheese (optional)
Instructions
Fat
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
Flavor Base
- Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Liquid Base
- Add crushed tomatoes, tomato paste (if using), and vegetable stock. Scrape the bottom of the pot to deglaze. Bring to a simmer.
Spices
- Season with salt, pepper and oregano.
Finishes
- Stir in the chopped basil and let the soup simmer gently for 15–20 minutes, until vegetables are tender and flavors are well blended.Reduce heat to low and stir in half-and-half. Warm through for 2–3 minutes, but do not boil.Ladle into bowls and garnish with extra basil or Parmesan cheese.
Notes
- Tomatoes: Using a mix of crushed tomatoes and fire-roasted tomatoes adds depth. Tomato paste gives extra body if you like a richer flavor. For summer, roasted fresh tomatoes can replace canned.
- Creaminess: Half-and-half gives a silky finish. For dairy-free, try coconut milk or cashew cream.
- Herbs: Adding basil during cooking makes it part of the soup instead of just a garnish. For extra brightness, sprinkle a little fresh basil at the table.
- Texture: Keep it chunky, or blend part of the soup with an immersion blender for a smoother consistency.
- Storage: Refrigerate leftovers up to 4 days. Freeze (without cream) up to 3 months. Stir in cream after reheating.