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Best Homemade Fresh Garden Tomato Soup with Basil Cream

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This fresh garden tomato soup with basil cream is a quick and easy recipe that turns a surplus of garden tomatoes into a creamy, flavorful soup in under 45 minutes. The basil cream swirl adds a special touch, making it perfect for weeknights or company.

Ingredients

Scale
  • 3 pounds fresh tomatoes (about 6–8 large), preferably Romas or a mix
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 cup vegetable broth, low-sodium
  • 1 cup packed fresh basil leaves, plus more for garnish
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Prep the tomatoes: Wash tomatoes and cut a small X on the bottom of each. Set a pot of water to boil.
  2. Blanch and peel the tomatoes: Drop tomatoes into boiling water for 30-45 seconds until skins start to peel. Transfer to ice water, then slip off skins. Rough chop the peeled tomatoes.
  3. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Cook the tomatoes: Add chopped tomatoes, a pinch of salt, and optional red pepper flakes. Cook for 10-15 minutes until tomatoes break down and mixture thickens slightly. Add a splash of broth if too dry.
  5. Add broth and simmer: Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes. Adjust salt to taste.
  6. Blend until smooth: Remove pot from heat. Use an immersion blender to puree soup until smooth. If using a regular blender, work in batches and hold lid down with a towel.
  7. Make the basil cream: In a small bowl, combine heavy cream and 1 cup packed basil leaves. Blend with immersion blender or small food processor until basil is finely chopped and cream is bright green. Alternatively, finely chop basil by hand and stir into cream.
  8. Finish and serve: Ladle hot soup into bowls. Drizzle basil cream over each serving and swirl gently. Garnish with fresh basil leaves and black pepper.

Notes

Don’t skip blanching the tomatoes to avoid tough skins. Season as you go, not just at the end. Watch heat to prevent scorching. Let soup cool slightly before blending. Basil cream is best made fresh; it will lose bright color within a few hours but still taste fine. Soup can be refrigerated for up to 5 days or frozen for up to 3 months (freeze soup base only, make fresh basil cream when serving).

Nutrition

Keywords: tomato soup, garden tomato soup, basil cream, fresh tomato soup, easy tomato soup, summer soup, vegetarian soup, gluten-free soup

Find it online: https://cookdella.com/best-homemade-fresh-garden-tomato-soup-with-basil-cream/