Description
A silky, cozy tomato soup with gentle heat, clean tomato flavor, and a whisper of basil. Weeknight-easy, one-pot, and flexible (dairy-free and gluten-free options). Perfect with grilled cheese or a simple salad.
Ingredients
2 tbsp olive oil
1 tbsp butter (or more olive oil for DF)
1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp red pepper flakes (reduce for less heat)
2 tbsp tomato paste
2 cans (28 oz total) crushed tomatoes (or fire-roasted)
2 cups low-sodium vegetable stock
1 tsp sugar (optional, to balance acidity)
½ tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
½ cup heavy cream (or ½ cup cashew cream for DF)
¼ cup finely chopped fresh basil, plus more for serving
1–2 tsp red wine vinegar or lemon juice, to finish
Instructions
1) Soften aromatics (5–6 min): Heat olive oil and butter in a 4–6 qt pot over medium. Add onion + pinch of salt; cook until translucent.
2) Add garlic & heat (30–45 sec): Stir in garlic and red pepper flakes until fragrant.
3) Bloom tomato paste (1–2 min): Stir in tomato paste; cook until brick-red and sticky.
4) Build the base (1 min): Add crushed tomatoes and stock; scrape up any fond.
5) Season & simmer (12–15 min): Add sugar (if using), ½ tsp salt, and pepper. Simmer gently until slightly thickened.
6) Blend to silky (2–3 min): Off heat, blend smooth with an immersion blender (or in batches in a vented blender). Return to pot.
7) Make it creamy (1–2 min): Stir in cream (or cashew cream). Warm gently; do not boil.
8) Finish bright (30 sec): Stir in basil and a small splash of vinegar or lemon juice. Taste and adjust salt, acid, and heat.
9) Rest & serve (2 min): Let sit briefly so flavors settle. Ladle, garnish with basil, and serve.
Notes
Substitutions: Shallots or sweet onion; thyme/oregano/parsley for basil; smoked paprika for flakes; coconut milk or cashew cream for DF.
Make-ahead: Chop aromatics and measure seasonings 1–2 days ahead.
Storage: Refrigerate 3–4 days; freeze up to 3 months (add fresh basil after thawing).
Reheat: Warm gently with a splash of stock; brighten with lemon.
Lighten/Creamier: Use half the cream or add steamed cauliflower/white beans before blending; for richer, add 2–3 tbsp extra cream off heat.
Troubleshooting: Too salty—dilute + acid/sugar. Too bland—salt + acid. Too thin—reduce or add tomato paste; blend longer.
Serving ideas: Grilled cheese, garlic toast, green salad; sparkling water with lemon or a crisp NA spritz.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot, stovetop, blended
- Cuisine: American