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One-Pot Creamy Tomato Basil Soup Made with Fresh Tomatoes

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This creamy one-pot tomato basil soup uses fresh tomatoes for a bright, rich flavor without heavy cream. It’s simple enough for a busy weeknight but impressive enough for company, and the one-pot cleanup is a bonus.

Ingredients

Scale
  • 3 pounds fresh tomatoes (about 6–7 large), preferably Roma
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/2 cup packed fresh basil, plus more for garnish
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1/2 cup heavy cream (optional)
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon olive oil

Instructions

  1. Prep the tomatoes: Bring a large pot of water to a boil. Score an X on the bottom of each tomato. Drop them in the boiling water for 30-45 seconds until skins peel back. Transfer to an ice bath. Peel off skins and roughly chop the flesh. Discard skins and tough cores.
  2. Sauté the aromatics: In a Dutch oven, heat olive oil and 1 tablespoon butter over medium heat. Add diced onion and cook 5-7 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
  3. Cook the tomatoes: Add chopped tomatoes and tomato paste. Stir and cook 5 minutes, stirring occasionally, until tomatoes break down.
  4. Add broth and simmer: Pour in vegetable broth and add fresh basil (reserve some for garnish). Bring to a boil, then reduce heat to low and simmer 20-25 minutes until tomatoes are very soft and liquid has reduced slightly.
  5. Blend until smooth: Remove from heat. Use an immersion blender to puree until smooth. If using a regular blender, work in batches, filling only halfway and holding lid down with a towel.
  6. Finish with butter and seasoning: Return pot to low heat. Stir in remaining 2 tablespoons butter until melted. Add balsamic vinegar, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning. If using heavy cream, stir in and heat gently 2-3 minutes without boiling.
  7. Serve and garnish: Ladle into bowls. Top with fresh basil, a drizzle of olive oil, and a crack of black pepper. Serve hot with crusty bread or grilled cheese.

Notes

Don’t skip blanching the tomatoes—skins can make the soup bitter and stringy. Use room-temperature tomatoes for faster cooking. For a deeper flavor, roast tomatoes at 400°F for 30 minutes before adding. This soup tastes even better the next day. If soup tastes flat, add more salt or a splash of balsamic vinegar.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, one-pot soup, fresh tomatoes, vegetarian soup, easy soup recipe

Find it online: https://elvafood.com/one-pot-creamy-tomato-basil-soup-made-with-fresh-tomatoes/