Tomato basil soup, a culinary classic beloved worldwide, boasts a surprisingly rich and layered history. While pinpointing its exact origin is difficult, its roots can be traced back to Italy, where tomatoes, a staple of Mediterranean cuisine, were initially cultivated. The combination of ripe tomatoes and fragrant basil, two quintessential ingredients of Italian cooking, likely emerged organically over centuries, reflecting the country’s emphasis on fresh, seasonal produce and simple yet flavorful dishes. Its popularity spread globally through Italian immigration and the increasing accessibility of tomatoes in various regions.
The exact moment tomato basil soup transitioned from a humble home-cooked meal to a restaurant staple is uncertain. However, its rise in popularity throughout the 20th century is undeniable. The simplicity of its preparation and the universal appeal of its taste contributed to its widespread adoption. Interestingly, variations of the soup exist across different cultures, reflecting regional preferences and available ingredients. For instance, some versions incorporate cream or coconut milk, while others add beans or vegetables for added heartiness. This adaptability is a testament to its enduring appeal.
Beyond its deliciousness, tomato basil soup holds cultural significance. It’s often associated with comforting home-cooked meals and family gatherings, evoking feelings of warmth and nostalgia. In many Italian-American communities, it remains a cherished dish passed down through generations, representing a tangible link to heritage and tradition. Statistics reveal its continued popularity: it’s consistently ranked amongst the top-selling soups in restaurants across the United States and internationally. Its presence on menus from casual eateries to upscale establishments underscores its enduring relevance in contemporary culinary culture. The ease of preparation also makes it a popular choice for home cooks, contributing to its widespread consumption and enduring place in our kitchens.
Ingredients and Measurements
This recipe yields approximately 6 servings of delicious tomato basil soup. Accurate measurements are crucial for achieving the perfect balance of flavors and consistency. Use a kitchen scale for the most precise measurements, especially for the tomatoes and basil, as variations in size can significantly impact the final product.
Tomatoes: We’ll be using a combination of canned and fresh tomatoes for the best flavor and texture. Start with 28 ounces (794g) of canned crushed tomatoes. Choose high-quality, San Marzano tomatoes if possible, for their rich, sweet flavor. Avoid using diced tomatoes, as the larger pieces won’t blend as smoothly. Supplement these with 1 pound (454g) of ripe, red tomatoes, roughly chopped. Ripe, in-season tomatoes will offer the most vibrant flavor. If using less ripe tomatoes, you may want to add a pinch of sugar to balance the acidity.
Aromatics & Spices: We’ll build a flavorful base with 1 medium yellow onion, finely chopped (approximately 1 cup). Include 2 cloves of garlic, minced. Fresh garlic is highly recommended for its superior flavor. A generous 2 tablespoons of olive oil will provide the perfect base for sautéing the aromatics. We’ll also need 1 teaspoon of dried oregano, ½ teaspoon of dried basil, and a pinch of red pepper flakes (optional, for a touch of heat). Adjust the spices to your preference; more oregano can add an earthy note, while more red pepper flakes will increase the spiciness.
Liquids & Seasoning: 4 cups (950ml) of vegetable broth will provide the necessary liquid for the soup. Use low-sodium broth to control the salt content and allow for easier seasoning adjustment. You’ll also need 1 cup (240ml) of heavy cream or coconut cream for richness (optional, but highly recommended). Finally, salt and freshly ground black pepper to taste are essential. Start with 1 teaspoon of salt, but adjust according to your preference and the saltiness of your broth.
Fresh Basil: For the finishing touch, we need ½ cup (approximately 20g) of fresh basil leaves, roughly chopped. Use only fresh basil for the best flavor and aroma. Adding it at the end prevents it from losing its vibrant color and fresh taste during the cooking process.
Optional additions: Consider adding a bay leaf during the simmering process for a deeper, more complex flavor. Remove it before serving. A splash of balsamic vinegar at the end can add a nice tanginess. For a thicker soup, you can blend a portion of the soup before adding the cream.
Mise en Place (Preparation of Ingredients)
Before you even think about turning on the stove, meticulously preparing your ingredients – the mise en place – is crucial for a smooth and efficient cooking process. This step ensures consistent cooking and prevents last-minute scrambling. For this tomato basil soup recipe, we’ll be using approximately 2 lbs of ripe tomatoes, a generous amount of fresh basil, and a few other key ingredients.
Tomatoes: Start with 2 lbs of ripe, flavorful tomatoes. The type of tomato you choose will significantly impact the flavor of your soup. Heirloom tomatoes offer a complex sweetness, while Roma tomatoes provide a richer, more concentrated flavor. Regardless of your choice, ensure the tomatoes are ripe and free from blemishes. Wash the tomatoes thoroughly and then roughly chop them into 1-inch pieces. If using canned tomatoes (28 oz can), drain them well before proceeding.
Basil: Fresh basil is essential for this recipe. Aim for about 2 cups of tightly packed fresh basil leaves. Choose leaves that are vibrant green and free from brown spots or wilting. Wash the basil thoroughly and then roughly chop the leaves. Avoid over-chopping, as you want to retain some texture in the finished soup.
Onion and Garlic: Finely dice one medium yellow onion (about 1 cup diced). The finer the dice, the better it will meld into the soup’s base. Mince 4 cloves of garlic. Using a sharp knife and a gentle hand will ensure even mincing without bruising the garlic, which can lead to a bitter taste.
Other Ingredients: Measure out 2 tablespoons of extra virgin olive oil. This is the foundation of your flavor profile, so use a high-quality oil. Have 4 cups of vegetable broth (or chicken broth for a richer flavor) ready. You’ll also need 1 teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Taste as you go and adjust seasoning to your preference. Prepare these ingredients ahead of time to ensure a seamless cooking experience.
Optional additions: Consider adding a pinch of red pepper flakes for a touch of heat, or a tablespoon of tomato paste for a deeper, more intense tomato flavor. If using, measure these out as well during your mise en place.
Pro Tip: Prepare all your ingredients and measure them out before you begin cooking. This will make the cooking process much more efficient and enjoyable. Having everything ready to go will minimize interruptions and help you focus on the cooking itself.
Sautéing Aromatics
Sautéing the aromatics is the crucial first step in building a flavorful base for your tomato basil soup. This process unlocks their inherent sweetness and complexity, creating a foundation that will elevate the entire dish. We’ll be using a classic combination of onion, garlic, and carrots, often referred to as a mirepoix.
Begin by finely dicing one medium yellow onion (approximately 1 cup diced). Ensure your dice is consistent in size; this promotes even cooking. Similarly, mince four cloves of garlic. Again, consistency is key here – finely minced garlic will prevent burning and distribute its flavor evenly throughout the soup.
Peel and dice one medium carrot (about ½ cup diced). While not strictly necessary, carrots add a subtle sweetness and a touch of vibrant color to the soup. If you prefer a more intensely tomato-forward flavor, you can reduce the amount of carrot or omit it entirely.
Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. A heavy-bottomed pot helps to distribute heat evenly, preventing burning. Once the oil shimmers, add the diced onion and cook, stirring occasionally, for about 5-7 minutes, until softened and translucent. Do not brown 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 2-3 minutes, stirring frequently, until the garlic is fragrant and the carrots have just begun to soften. Be careful not to burn the garlic, as this will impart a bitter flavor. If the mixture starts to stick to the bottom of the pot, reduce the heat slightly.
At this point, your aromatics should be fragrant and softened, creating a flavorful base ready to receive the other ingredients. The success of this step directly impacts the overall taste of your soup. Take your time, and don’t rush this important process. The subtle nuances developed here will make all the difference in the final product.
Now you’re ready to move on to the next step in creating your delicious tomato basil soup!
Simmering the Soup
Once you’ve sautéed your aromatics and added the tomatoes, it’s time to simmer the soup and allow the flavors to meld beautifully. This crucial step will transform your ingredients into a rich and flavorful tomato basil soup. We’ll be using approximately 6 cups of vegetable broth (or chicken broth for a richer flavor), but adjust this amount depending on your desired consistency.
Pour the 6 cups of broth into the pot with the sautéed vegetables and tomatoes. Stir gently to combine everything, ensuring all the tomato pieces are submerged in the liquid. Bring the mixture to a gentle simmer over medium heat. You should see tiny bubbles forming around the edges of the pot, but not a vigorous boil. A rolling boil will cause the tomatoes to break down too quickly and potentially result in a mushy soup.
Once at a simmer, reduce the heat to low. This is vital for slow, even cooking. Cover the pot partially with a lid, leaving a small gap for steam to escape. This prevents excessive evaporation while still allowing for some moisture release. Simmering the soup gently for at least 20-30 minutes will allow the flavors to deepen and the tomatoes to soften completely. The longer you simmer it, the richer the flavor will become, up to a maximum of 45 minutes.
During the simmering process, taste the soup frequently. This allows you to check for seasoning and adjust accordingly. You may need to add more salt, pepper, or a touch of sugar to balance the acidity of the tomatoes. Remember, taste is subjective, so feel free to adjust seasonings to your personal preference. A pinch of red pepper flakes can add a subtle kick if you prefer a spicier soup.
After 20-30 minutes (or your desired simmering time), remove the soup from the heat. Let it rest for at least 10-15 minutes before blending. This allows the flavors to further develop and will make the blending process smoother. The resting period also helps the soup cool slightly, reducing the risk of hot soup splattering during blending.
Important Note: If you find the soup is too thick after simmering, you can always add a little more broth to achieve your desired consistency. Conversely, if it’s too thin, you can simmer it uncovered for a longer period to reduce the liquid.
Blending the Soup (optional)
While many enjoy the rustic texture of chunky tomato basil soup, blending offers a smoother, more velvety consistency. This section details how to achieve the perfect blend, regardless of your chosen equipment.
Choosing Your Blender: You have several options for blending your soup. An immersion blender (also known as a stick blender) is ideal for directly blending the soup in the pot, minimizing cleanup. A standard blender requires transferring the hot soup, which necessitates caution. Finally, a food processor can work, but may struggle with very large quantities or extremely thick soups.
Immersion Blender Method: This is the easiest and least messy method. Carefully place the immersion blender into the pot of soup. Ensure the blender is completely submerged before turning it on to prevent splashing and potential damage. Begin blending on a low speed, slowly increasing to high as needed. Blend for approximately 1-2 minutes, or until the desired consistency is reached. Be mindful of steam; it’s best to avoid breathing in the steam coming off the hot soup.
Standard Blender Method: This method requires careful handling due to the hot liquid. Allow the soup to cool slightly before transferring it to the blender. Never fill the blender more than halfway to prevent overflow during blending. Start on a low speed and gradually increase while using a towel to hold the lid securely. Blend in batches if necessary. Vent the lid to release steam pressure – a small hole or slightly ajar lid can prevent a build-up of pressure and potential explosions. Once blended, carefully pour the soup back into the pot.
Food Processor Method: A food processor can work, but is less ideal for large batches of soup. Again, allow the soup to cool slightly. Process in smaller batches, adding a little at a time, and pulse until smooth. Start with short pulses to avoid overloading the motor. Scrape down the sides as needed. This method may leave some small chunks unless you blend for a very long time.
Adjusting Consistency: If your soup is too thick after blending, you can thin it out with a little more broth, water, or even cream. If it’s too thin, simmer it uncovered for a few minutes to reduce the liquid. Taste and adjust seasoning after blending, as the flavors may have mellowed slightly.
Important Note: Always use caution when handling hot liquids. Never fill a blender to the top, and always vent the lid when blending hot soups in a standard blender to prevent burns and accidents.
Seasoning and Flavor Adjustment
Seasoning your tomato basil soup is crucial for achieving a balanced and delicious flavor profile. Don’t rush this step; tasting and adjusting are key to perfection. Start with a base of salt and pepper, then build from there. A good rule of thumb is to begin with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper for every 4 cups of soup. Always taste as you go, and adjust accordingly. Your taste buds are the ultimate judge!
Beyond salt and pepper, consider adding other seasonings to enhance the complexity of your soup. A pinch of red pepper flakes (⅛ to ¼ teaspoon, depending on your spice preference) can add a subtle warmth. Freshly grated Parmesan cheese (about 2 tablespoons per 4 cups of soup) adds a savory depth that complements the sweetness of the tomatoes and basil beautifully. A touch of sugar (1 teaspoon or less) can help balance acidity if your tomatoes are particularly tart.
For a more herbaceous flavor, consider adding a teaspoon or two of dried oregano or a tablespoon of fresh, chopped oregano. Fresh herbs always provide a superior flavor, but dried herbs can work in a pinch. Remember that dried herbs are more concentrated than fresh, so use them sparingly. If you’re using dried basil, start with just ½ teaspoon and add more to taste; you likely won’t need as much dried basil as you would fresh.
Acid is your friend. A splash of balsamic vinegar (1-2 teaspoons) or a squeeze of fresh lemon juice (½ -1 teaspoon) can brighten up the flavors and add a welcome tang. This is particularly useful if your soup tastes a bit flat. Experiment with different acids to find what works best for you. Taste your soup after each addition to avoid over-seasoning.
Finally, don’t be afraid to adjust the seasoning throughout the cooking process. The flavors will develop and intensify as the soup simmers, so you may need to add more salt or other seasonings towards the end. Once you’ve reached your desired flavor profile, let the soup rest for at least 15 minutes before serving. This allows the flavors to meld and deepen further.
Remember, this is a guideline. Feel free to experiment with different herbs, spices, and seasonings to create your own unique tomato basil soup masterpiece!
Recommendations
For the richest flavor, roast your tomatoes before adding them to the soup. This intensifies their sweetness and deepens their flavor profile. You can also experiment with different types of tomatoes – Roma, heirloom, or even cherry tomatoes – for a unique taste experience. Don’t be afraid to adjust the basil quantity to your preference; some prefer a bolder basil taste while others prefer a subtler hint.
Serving Suggestions: This tomato basil soup is delightful served warm or chilled. For a heartier meal, consider adding grilled chicken, shrimp, or even a dollop of pesto for extra flavor. A swirl of heavy cream or a drizzle of olive oil adds richness and visual appeal. Garnish with fresh basil leaves and a sprinkle of freshly grated Parmesan cheese for an elegant presentation. Serve with crusty bread for dipping – a classic pairing that enhances the overall experience.
Storage: Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. For longer storage, freeze the soup in airtight containers or freezer bags. Frozen soup can last for up to 3 months. Remember to thaw the soup overnight in the refrigerator before reheating.
Complementary Dishes: This soup pairs beautifully with a variety of dishes. A simple Caprese salad with fresh mozzarella, tomatoes, and basil would complement the flavors wonderfully. Grilled cheese sandwiches or crostini are also excellent accompaniments. For a more substantial meal, serve it alongside a light pasta salad or a simple green salad with a light vinaigrette.
Nutritional Information (per serving, approximate): The nutritional content will vary depending on the specific ingredients and quantities used. However, a typical serving of tomato basil soup might contain approximately 200-250 calories, 5-7g of fat, 15-20g of carbohydrates, 5-8g of protein, and a good source of Vitamin C and Vitamin A. This information is an estimate and should not be considered medical advice. It is always best to calculate the nutritional values based on your specific recipe and ingredients.
