Tomato basil soup, a seemingly simple dish, boasts a rich and surprisingly complex history. While pinpointing its exact origin is difficult, its popularity is deeply intertwined with the evolution of tomato cultivation and the spread of Italian culinary traditions. The tomato itself, a native of the Americas, only arrived in Europe in the 16th century, initially met with suspicion and even fear. It wasn’t until centuries later, after overcoming initial hesitancy and gaining acceptance in Italian cuisine, that it became a cornerstone ingredient in numerous dishes, including our beloved soup.
The combination with basil, another Mediterranean staple, further solidified its place in culinary history. Basil’s fragrant leaves, known for their peppery and slightly sweet notes, perfectly complement the tomato’s acidity. The pairing is particularly celebrated in Italy, where fresh basil is a vital component of countless recipes. The precise moment tomato basil soup emerged as a distinct entity remains uncertain, but its rise in popularity likely coincided with the increasing availability of canned tomatoes in the 20th century, making it a convenient and accessible meal for many.
Today, tomato basil soup enjoys global popularity. Statistics show it’s one of the most frequently searched soup recipes online, demonstrating its enduring appeal across cultures and generations. Its simplicity and adaptability contribute significantly to its widespread adoption. The recipe can be easily customized to suit individual preferences, from adding cream for a richer texture to incorporating different vegetables for added depth of flavor. More than just a meal, tomato basil soup represents a comforting and versatile culinary tradition, a testament to the enduring power of simple, yet delicious, ingredients. This recipe explores a classic approach, highlighting the fresh, vibrant flavors that make this soup a perennial favorite.
Ingredients and Measurements
This recipe yields approximately 6 servings of rich and flavorful classic tomato basil soup. Accurate measurements are crucial for achieving the perfect balance of flavors, so please use a kitchen scale for the most precise results, especially when measuring oils and tomatoes. If using a measuring cup, ensure you level off ingredients properly.
Olive Oil: 2 tablespoons (30ml). Use a good quality extra virgin olive oil for the best flavor. The olive oil forms the base of the soup’s flavor profile, so don’t skimp on quality. A neutral-flavored oil can be substituted if preferred, but the flavor will be slightly muted.
Onion: 1 medium yellow onion, finely chopped (approximately 1 cup). Yellow onions provide a mild sweetness that complements the tomatoes. You can substitute white or red onions, but be aware that they offer different flavor profiles. Finely chopping the onion ensures it cooks evenly and melts into the soup beautifully.
Garlic: 4 cloves, minced. Fresh garlic is highly recommended for its pungent aroma and flavor. If using pre-minced garlic, reduce the quantity slightly as it is often more concentrated. Mincing the garlic ensures even distribution and prevents large chunks from appearing in the final soup.
Canned Tomatoes: 28 ounces (794g) of high-quality canned crushed tomatoes. Choose San Marzano tomatoes for the best flavor. Their lower acidity and sweeter taste are ideal for this recipe. Avoid using diced tomatoes as they will result in a chunkier soup.
Vegetable Broth: 4 cups (950ml) of low-sodium vegetable broth. Using low-sodium broth allows you to control the saltiness of the soup to your preference. Chicken broth can be substituted for a richer flavor, but it will alter the vegetarian nature of the dish.
Fresh Basil: 1 cup, packed, roughly chopped. Fresh basil is essential for the authentic taste of this soup. Use only fresh basil leaves, as dried basil lacks the fresh, vibrant flavor. The quantity can be adjusted according to your preference, but a generous amount is recommended.
Salt and Pepper: To taste. Seasoning should be added in stages. Begin with a small amount of salt and pepper, taste, and adjust accordingly. The saltiness will also depend on the salt content of your vegetable broth.
Optional additions: A pinch of red pepper flakes for a touch of heat, a tablespoon of sugar to balance the acidity of the tomatoes, or a splash of heavy cream at the end for richness.
Equipment List
Making a delicious classic tomato basil soup requires the right tools to ensure efficiency and a smooth cooking process. This equipment list details everything you’ll need, from preparation to serving. While some items might seem interchangeable, using the recommended tools will often lead to better results.
Large Stockpot (8-quart minimum): A spacious stockpot is crucial for comfortably accommodating all the ingredients during the cooking process. A smaller pot might lead to overcrowding and uneven cooking. Aim for at least an 8-quart capacity to allow for comfortable simmering and prevent boil-overs.
Immersion Blender (or regular blender): An immersion blender is highly recommended for creating a smooth and velvety soup texture directly in the pot. This avoids the hassle and potential mess of transferring hot soup to a regular blender. However, if you don’t have an immersion blender, a regular blender will work, but be extremely cautious when blending hot liquids – always vent the lid to prevent pressure build-up and potential burns. Use caution when blending hot liquids in a regular blender.
Cutting Board (Large): A large cutting board provides ample space for chopping vegetables efficiently. Choose a sturdy cutting board that won’t slip during use. A non-porous material like plastic or wood is recommended for hygiene.
Chef’s Knife (8-inch): A sharp chef’s knife makes quick work of chopping vegetables like onions, garlic, and carrots. A dull knife will make the process tedious and potentially dangerous. Maintain a sharp knife for safety and efficiency.
Measuring Cups and Spoons: Accurate measurements are essential for achieving the desired flavor balance. Use both liquid and dry measuring cups and spoons to precisely measure ingredients.
Wooden Spoon or Spatula: A sturdy wooden spoon or spatula is perfect for stirring the soup while it simmers. Avoid using metal utensils in acidic soups as they can react with the tomatoes.
Fine-Mesh Sieve (optional): If you prefer an exceptionally smooth soup, a fine-mesh sieve can be used to remove any remaining seeds or skins after blending. This step is optional but recommended for a truly luxurious texture.
Serving Bowls: Choose attractive serving bowls to present your delicious homemade tomato basil soup. The size will depend on the number of servings.
Ladle: A ladle makes serving the soup neat and easy.
Colander (optional): If using canned tomatoes, a colander can be helpful for draining excess liquid before adding them to the pot.
Preparation of Vegetables
Proper vegetable preparation is crucial for achieving a flavorful and smooth tomato basil soup. We’ll be using a combination of carrots, celery, and onion to create a rich base. Start by gathering 1 medium carrot (about 60g), 2 celery stalks (about 80g), and 1 medium yellow onion (about 150g).
Begin by thoroughly washing all your vegetables under cold running water. This removes any dirt or pesticides that might affect the taste of your soup. Pay special attention to the celery, as it can sometimes harbor grit in its crevices.
Next, peel the carrot using a vegetable peeler. Aim for a consistent thickness to ensure even cooking. Roughly chop the carrot into 1/2-inch pieces. Similarly, trim the ends of the celery stalks and discard any stringy outer layers. Chop the celery into 1/2-inch pieces, aiming for a similar size to the carrots for uniform cooking.
For the onion, remove the outer layer or two and then cut it in half lengthwise. This allows for easier chopping and prevents tears. Then, slice the onion into thin half-moons, about 1/4 inch thick. This ensures even softening during the sautéing process. Avoid making the onion pieces too small, as they will become mushy.
Once all the vegetables are chopped, you can consider a quick blanching step, particularly if you are working with older carrots or celery. This involves briefly boiling them in water, then shocking them in ice water to stop the cooking process. This will improve their texture and color in the final soup. However, for fresh, high-quality vegetables, this step is optional.
Properly chopping the vegetables is key to achieving a smooth final product. If you plan to use an immersion blender, the size of the pieces isn’t as critical. However, if you are using a regular blender, smaller pieces will ensure a smoother texture and prevent clogging.
Finally, gather your chopped vegetables in a bowl and set aside until ready to use in the soup recipe. Keep the chopped vegetables refrigerated until needed to maintain their freshness.
Sautéing Aromatics
Before we begin building the flavor foundation of our classic tomato basil soup, we’ll sauté the aromatics. This crucial step unlocks the complex flavors of our ingredients and creates a fragrant base for the rest of the recipe. We’ll be using a combination of onion, garlic, and carrots, which provide sweetness, pungency, and depth respectively.
Begin by finely chopping one medium yellow onion (approximately 1 cup chopped). The finer the chop, the better the onion will caramelize and integrate into the soup. Avoid overly large chunks, as these will remain undercooked and detract from the overall texture. Similarly, mince four cloves of garlic – again, a fine mince ensures even cooking and prevents harsh garlic bits in the final product.
Next, prepare one medium carrot. Peel and finely dice it into approximately 1/4-inch pieces. Using a consistent dice size ensures even cooking. Don’t skip this step! Carrots contribute a subtle sweetness and enhance the overall richness of the soup.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. A heavy-bottomed pot distributes heat evenly, preventing burning. Don’t rush this process; allow the oil to gently heat before adding the aromatics. Once the oil shimmers, add the chopped onion and cook, stirring occasionally, for about 5-7 minutes, until softened and translucent. Avoid browning the onions at this stage; we’re aiming for a gentle softening.
Add the minced garlic and diced carrots to the pot. Cook for another 3-5 minutes, stirring frequently, until the garlic is fragrant and the carrots have begun to soften. Be careful not to burn the garlic, as this will impart a bitter taste. The goal here is to gently cook the aromatics, drawing out their flavors without browning them excessively.
At this point, your aromatics should be fragrant and softened, creating a flavorful base ready to receive the tomatoes and other ingredients. The careful sautéing of these aromatics is key to the success of a truly delicious and flavorful tomato basil soup. Remember to adjust cooking times based on your stovetop and the size of your chopped vegetables. The key is to achieve a softened, fragrant base without browning.
Simmering the Soup
Once you’ve sautéed your aromatics and added the crushed tomatoes, it’s time to simmer the soup and allow the flavors to meld beautifully. This process is crucial for developing a rich and complex taste. We’ll be using approximately 28 ounces (3.5 cups) of crushed tomatoes for this recipe, but feel free to adjust based on your desired consistency and yield.
Pour the crushed tomatoes into the pot with the sautéed onions, garlic, and carrots. Stir well to combine everything thoroughly, ensuring that the tomatoes coat the vegetables evenly. Add 4 cups of vegetable broth (or chicken broth for a richer flavor). You can use more or less broth depending on how thick you prefer your soup. For a chunkier soup, use less broth; for a smoother, more brothy soup, use more.
Bring the mixture to a gentle simmer over medium heat. A gentle simmer is key – you should see small, consistent bubbles rising to the surface, not a furious boil. A rolling boil will cause the tomatoes to break down too quickly and potentially result in a less flavorful soup. Reduce the heat as needed to maintain this gentle simmer.
Once the soup reaches a simmer, reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes. This slow cooking process allows the flavors of the tomatoes, vegetables, and broth to deepen and intertwine. The longer it simmers, the richer the flavor will become, up to an hour. However, keep an eye on it to prevent it from reducing too much and becoming too thick.
During the simmering process, stir occasionally to prevent sticking and ensure even cooking. Taste the soup periodically and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or a dash of sugar to balance the acidity of the tomatoes. Consider adding a bay leaf during the simmer for an extra layer of complexity – remove it before serving.
After 20-30 minutes (or your preferred simmering time), carefully remove the pot from the heat. The soup should be fragrant and the flavors should be well-integrated. At this point, you’re ready to proceed with blending and adding the fresh basil.
Blending the Soup
Once your simmered tomato soup has cooled slightly (approximately 15-20 minutes), it’s time for blending. This step is crucial for achieving that velvety smooth texture characteristic of a classic tomato basil soup. Never blend hot soup directly in a hot blender; the expansion of steam can cause serious injury.
We recommend using an immersion blender for this recipe. It’s the most efficient and convenient method for blending large batches of soup directly in the pot. If you don’t have an immersion blender, you can use a regular blender, but be sure to work in batches. Only fill the blender about halfway to prevent spills and ensure proper blending.
Using your immersion blender (or transferring the soup to a blender in batches), carefully blend the soup until completely smooth. This may take a couple of minutes, depending on the desired consistency and the power of your blender. For a perfectly smooth soup, blend until no visible tomato chunks remain. If you prefer a slightly chunkier soup, blend for a shorter period.
If using a regular blender, start on a low speed and gradually increase to a higher speed as the soup blends. This prevents splattering and ensures a more even blend. Always use caution when using a blender, and never put your hand inside while it’s running. Work in batches of about 2 cups of soup at a time if using a standard blender.
Once blended, taste the soup and adjust the seasoning as needed. You might need to add a pinch more salt, pepper, or sugar to balance the flavors. Remember that the flavors will mellow slightly as the soup cools, so err on the side of slightly under-seasoning. Adding a splash of heavy cream or a drizzle of good quality olive oil just before serving can enhance the richness and flavor further.
After blending, if you find the soup too thick, you can thin it out with a little water or vegetable broth. Add a tablespoon at a time until you reach your desired consistency. Avoid adding too much liquid at once, as it might make the soup too thin. Stir well after each addition to incorporate the liquid evenly.
Recommendations
For the best flavor, allow your soup to simmer gently for at least 30 minutes to allow the tomatoes to fully break down and meld with the other ingredients. This will result in a richer, more complex flavor profile. Don’t be afraid to adjust the seasoning to your liking; a pinch of red pepper flakes can add a delightful kick, while a touch of sugar can balance the acidity of the tomatoes.
Serving Suggestions: This classic tomato basil soup is delightful served warm with a swirl of heavy cream or a dollop of crème fraîche for extra richness. A sprinkle of freshly grated Parmesan cheese adds a salty, savory counterpoint. For a heartier meal, consider serving it with crusty bread for dipping, grilled cheese sandwiches, or a simple salad.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Allow the soup to cool completely before refrigerating to prevent bacterial growth. You can also freeze the soup for longer storage; it will keep for up to 3 months in the freezer. Remember to thaw it completely in the refrigerator before reheating.
Complementary Dishes: This soup pairs beautifully with a variety of dishes. Consider serving it alongside a Caprese salad for a fresh, vibrant contrast, or a simple green salad with a light vinaigrette. For a more substantial meal, grilled chicken or fish would complement the soup’s flavors wonderfully. A side of roasted vegetables, such as zucchini or bell peppers, also makes a delicious accompaniment.
Nutritional Information (per serving, approximate): The exact nutritional content will vary depending on the ingredients used and serving size. However, a typical serving of classic tomato basil soup may contain approximately 200-250 calories, 5-7 grams of fat, 10-15 grams of protein, and 25-35 grams of carbohydrates. This includes a significant amount of vitamin C and lycopene from the tomatoes. Please note that this is an estimate and you should consult a nutrition calculator for a more precise analysis based on your specific recipe and ingredients.
