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Cozy Small-Batch Fresh Tomato Basil Soup (Easy 15-Min Recipe)

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A quick and easy tomato basil soup made with fresh tomatoes, basil, and a touch of cream. Ready in just 15 minutes, it’s the perfect weeknight comfort food.

Ingredients

Scale
  • 2 pounds ripe tomatoes (about 6–7 medium or 4 large, Roma or vine-ripened)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 cup vegetable or chicken broth (low-sodium)
  • 1/2 cup fresh basil leaves, loosely packed (plus extra for garnish)
  • 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar (optional, if tomatoes are not sweet)
  • Croutons (for serving, optional)
  • Fresh basil leaves (for garnish, optional)
  • A drizzle of olive oil or cream (for serving, optional)
  • Grated Parmesan cheese (for serving, optional)

Instructions

  1. Wash and core the tomatoes, then chop into rough 1-inch chunks. If tomatoes are very watery, you can scoop out some seeds and jelly, but leaving them in adds flavor.
  2. Place a large pot or Dutch oven over medium heat and add 2 tablespoons olive oil. Once shimmering, add the chopped onion and cook, stirring occasionally, for 4-5 minutes until soft and translucent. Add the smashed garlic and cook for 30 seconds until fragrant.
  3. Add the chopped tomatoes, salt, and pepper to the pot. Stir and increase heat to medium-high. Cook for 5-6 minutes, stirring occasionally, until tomatoes break down and release their juices. If dry, add a splash of broth.
  4. Pour in 1 cup broth and add the fresh basil leaves. Stir, bring to a gentle boil, then reduce heat to low and simmer for 3-4 minutes.
  5. Remove pot from heat. Using an immersion blender, blend until smooth (about 30-45 seconds). If using a regular blender, let soup cool 5 minutes, then blend in batches, filling blender no more than halfway and holding lid down with a towel.
  6. Return blended soup to pot over low heat. Stir in 1/4 cup heavy cream. Taste and adjust seasoning, adding sugar if needed to balance acidity.
  7. Ladle into bowls and garnish with fresh basil, a drizzle of cream or olive oil, and black pepper. Add croutons or Parmesan just before serving.

Notes

Use ripe tomatoes for best flavor. If tomatoes are not sweet, add a pinch of sugar. Do not overcook the basil; add it only in the last few minutes. For dairy-free, use full-fat coconut milk. For vegan, use vegetable broth and omit cream. Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: tomato basil soup, fresh tomato soup, easy soup recipe, 15-minute soup, small-batch soup, comfort food, vegetarian soup

Find it online: https://lyrafeast.com/cozy-small-batch-fresh-tomato-basil-soup-easy-15-min-recipe/