Tomato Basil Soup with Garlic and Olive Oil

Introduction

Few soups are as timeless and comforting as Tomato Basil Soup. With its velvety smooth texture, fresh herb fragrance, and rich tomato base, this dish has earned its place as a beloved classic across kitchens worldwide. What sets this version apart is the infusion of garlic and olive oil, which deepen the flavor profile and give the soup a rustic, Mediterranean flair. It’s the perfect blend of simplicity and sophistication, offering a warm bowl of comfort that feels both wholesome and indulgent.

This soup is not just about nourishment—it’s about experience. The aroma of roasted garlic, the freshness of basil, and the smooth drizzle of olive oil on top transform an ordinary tomato soup into something extraordinary. Whether paired with a golden grilled cheese sandwich, crusty bread, or enjoyed on its own, this dish is a cozy hug in a bowl.

Why I Love This Recipe

I love this recipe because it captures the essence of comfort food with freshness. The combination of ripe tomatoes, aromatic garlic, and fragrant basil is unbeatable—it’s light yet satisfying, rich but not heavy. Olive oil gives the soup a silky mouthfeel and rounds out the acidity of the tomatoes.

It’s also incredibly versatile—perfect as a starter for a dinner party, a light lunch, or a soul-warming dinner on a cold evening. Plus, it’s a recipe that’s both elegant and budget-friendly, requiring just a handful of everyday ingredients to create something truly special.

Why It’s a Must-Try Dish

• Classic with a twist: The garlic and olive oil elevate a simple tomato soup into something more aromatic and flavorful.
• Wholesome & comforting: Packed with vitamins from tomatoes and antioxidants from olive oil and basil.
• Quick & easy: Simple ingredients and under an hour from start to finish.
• Versatile: Works as a starter, side, or main dish depending on how you serve it.
• Loved by all ages: Kids and adults alike enjoy its smooth, rich flavor.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 4
• Calories per Serving: ~250 kcal
• Course: Appetizer / Main Course / Soup
• Cuisine: Italian / Mediterranean

Ingredients

• 3 tbsp extra virgin olive oil (plus more for drizzling)
• 1 medium onion, chopped
• 5–6 garlic cloves, minced
• 2 (28-oz) cans whole peeled tomatoes (or 8–10 fresh ripe tomatoes, blanched and peeled)
• 2 cups vegetable or chicken broth
• 1 tsp sugar (optional, to balance acidity)
• ½ tsp red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 1 cup fresh basil leaves, packed
• ½ cup heavy cream or half-and-half (optional, for creaminess)
• Freshly grated Parmesan cheese, for serving

Cooking Directions

Step-by-Step Preparation Method:

1. Sauté the aromatics
   • In a large pot or Dutch oven, heat olive oil over medium heat.
   • Add chopped onion and cook until soft and translucent (about 5–6 minutes).
   • Stir in garlic and cook for 1–2 minutes until fragrant.
2. Add tomatoes and broth
   • Pour in canned (or fresh) tomatoes along with their juices.
   • Add broth, sugar (if using), red pepper flakes, salt, and black pepper.
   • Bring to a simmer and cook uncovered for about 20–25 minutes, stirring occasionally.
3. Blend the soup
   • Add fresh basil leaves.
   • Using an immersion blender, blend the soup until smooth. (Or transfer carefully in batches to a blender.)
4. Finish the soup
   • Return to low heat. Stir in heavy cream if using for a richer texture.
   • Adjust seasoning with more salt, pepper, or basil as desired.
5. Serve
   • Ladle into bowls, drizzle with olive oil, and garnish with Parmesan and extra basil.

How to Serve

• Serve hot with a drizzle of olive oil and a sprinkle of Parmesan.
• Pair with a grilled cheese sandwich for a classic comfort meal.
• Enjoy with toasted ciabatta, garlic bread, or focaccia for dipping.

Recipe Tips

• Use San Marzano canned tomatoes for the best flavor.
• Fresh basil should be added near the end of cooking to preserve its bright taste.
• For extra depth, roast fresh tomatoes and garlic before blending into the soup.
• If you prefer a chunky soup, blend only half the mixture.

Variations

• Creamy Tomato Basil Soup: Add extra cream or coconut milk for a richer soup.
• Roasted Tomato Soup: Roast fresh tomatoes with garlic and olive oil before blending for deeper flavor.
• Spicy Version: Add a roasted red pepper or more chili flakes.
• Dairy-Free: Use coconut cream or cashew cream instead of heavy cream.
• Protein Boost: Stir in white beans or serve with grilled chicken on the side.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months (without cream). Add cream after reheating.
• Reheating: Warm gently on the stovetop, stirring occasionally. Add broth if it thickens too much.

Special Equipment Needed

• Large pot or Dutch oven
• Immersion blender (or standard blender)
• Ladle for serving

FAQ

Q: Can I make this soup without cream?
Yes! It’s delicious without cream—olive oil gives it plenty of richness.

Q: Can I use dried basil instead of fresh?
Fresh basil is highly recommended for best flavor, but if unavailable, use 1–2 tsp dried basil.

Q: Can I make it ahead of time?
Yes, it tastes even better the next day as flavors meld.

Q: Can I use fresh tomatoes instead of canned?
Absolutely—just blanch, peel, and roast them for best results.

Conclusion

Tomato Basil Soup with Garlic and Olive Oil is a heartwarming dish that combines freshness, simplicity, and rich flavor in every spoonful. With just a few humble ingredients, you can create a restaurant-quality soup that’s both comforting and elegant. Whether served as a light starter, a main course with bread, or paired with grilled cheese, this soup is a must-have in your kitchen repertoire.