Tomato Soup is my cozy solution when I want real flavor fast. In just half an hour, sautéed onions and garlic meet crushed tomatoes and broth, then everything blends silky-smooth with fresh basil and a touch of cream-yogurt for the ultimate weeknight win.
When the weather cools, I reach for bright, tangy tomatoes, peppery basil, and gentle aromatics to make a bowl that feels both nostalgic and fresh. This version keeps the process simple—no roasting required—yet the result is full-bodied and luxurious. It’s the perfect anchor for your Fall Soup Recipes lineup, and the taste leans toward Roasted Tomato Basil Soup thanks to a quick simmer that concentrates flavor.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried Italian seasoning (or oregano)
- 1/4 tsp red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes (San Marzano if possible)
- 2 cups vegetable broth
- 1/2 tsp sugar (optional, to balance acidity)
- 1/3 cup plain Greek yogurt or light cream
- 1 packed cup fresh basil leaves (plus extra for garnish)
- 1/2 tsp kosher salt, more to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: Warm olive oil in a pot over medium heat. Add onion and cook 5–6 minutes until translucent. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
- Simmer: Add crushed tomatoes, vegetable broth, and sugar if using. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes to deepen the tomato flavor.
- Blend: Add basil and use an immersion blender to purée until smooth (or carefully blend in batches).
- Finish Creamy: Stir in Greek yogurt or cream off the heat to keep it velvety. Adjust salt and pepper.
- Serve: Ladle into bowls and top with torn basil.
Health Benefits
Tomatoes provide lycopene, a powerful antioxidant linked to heart health. Olive oil helps with nutrient absorption, while basil adds vitamin K and plant compounds with potential anti-inflammatory properties. Using Greek yogurt keeps things creamy with extra protein.
Variations
- Extra Veg Boost: Add a diced carrot with the onion for natural sweetness and more fiber.
- Spicy Kick: Bloom 1/2 tsp smoked paprika with the garlic for warmth.
- Ultra-Creamy: Swap yogurt for coconut milk if you prefer dairy-light richness.
Serving Ideas
Pair with grilled cheese or garlicky sourdough toast. For lighter sides, serve with a chopped salad or roasted broccoli. A drizzle of olive oil and black pepper right before serving adds restaurant-style finish.
Make-Ahead & Storage
Refrigerate up to 4 days or freeze for 2 months. Reheat gently over medium-low heat; if it thickens, loosen with a splash of broth. Add the yogurt/cream after reheating for the best texture.
Why You’ll Pin It
It’s quick, crowd-pleasing, and adaptable—ideal for weeknights and perfect for your board of Soup Ideas and Healthy Soup Recipes. With a handful of pantry staples, you’ll have a bowl that tastes like all-day simmer in just 30 minutes.
