15-Minute Tomato Basil Soup
This isn’t the watery tomato soup from a can you grew up with. This is rich, velvety, restaurant-quality tomato basil soup made from scratch in 15 minutes. The secret? San Marzano tomatoes and an immersion blender. Pair it with a grilled cheese and you’ve got the ultimate comfort meal.
Why You’ll Love This Recipe
- From scratch in 15 minutes — yes, really
- Velvety smooth without any cream (unless you want it)
- San Marzano tomatoes make all the difference
- The ultimate grilled cheese companion
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15-Minute Tomato Basil Soup
Ingredients
- 2 cans (28 oz each) San Marzano whole tomatoes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup vegetable or chicken broth
- 1/4 cup fresh basil leaves (plus more for garnish)
- 1 teaspoon sugar (to balance acidity)
- 2 tablespoons heavy cream (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook 3-4 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Add both cans of tomatoes (with their juices), broth, sugar, salt, and pepper. Bring to a simmer and cook 8 minutes.
- Add fresh basil. Use an immersion blender to blend until smooth (or transfer to a regular blender in batches — vent the lid).
- Stir in cream if using. Taste and adjust seasoning. Serve in bowls with a drizzle of olive oil, fresh basil, and crusty bread.
Recipe Tips
- San Marzano tomatoes are sweeter and less acidic than regular canned tomatoes. They’re worth it.
- No immersion blender? Use a regular blender in batches. Remove the center cap from the lid and cover with a towel to vent steam.
- A pinch of sugar isn’t sweetening the soup — it’s balancing the tomato acidity.
- Freeze in portions for up to 3 months. Reheat on the stove with a splash of broth.
Calories: 180 | Protein: 4g | Fat: 8g | Carbs: 22g
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Nutritional information is estimated and may vary based on ingredients used.
