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Easy 5-Ingredient Summer Tomato Basil Soup

summer tomato basil soup - featured image

A quick and simple summer soup featuring fresh ripe tomatoes, aromatic basil, garlic, olive oil, and cream or coconut milk for a creamy finish. Perfect for warm days and ready in under 30 minutes.

Ingredients

Scale
  • 2 pounds (900g) ripe tomatoes (fresh vine-ripened, Roma or heirloom recommended)
  • 1 cup packed fresh basil leaves
  • 23 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup (60ml) heavy cream or coconut milk (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash and roughly chop 2 pounds (900g) of ripe tomatoes.
  2. Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat.
  3. Add 2-3 minced garlic cloves and sauté gently for 1-2 minutes until fragrant but not browned.
  4. Add chopped tomatoes to the pot, season with salt and pepper, and simmer gently for 15-20 minutes, stirring occasionally.
  5. Add 1 packed cup of fresh basil leaves during the last 5 minutes of simmering.
  6. Remove the pot from heat and puree the soup using an immersion blender until mostly smooth but with some texture remaining.
  7. Stir in 1/4 cup (60ml) of heavy cream or coconut milk for a creamy finish.
  8. Adjust seasoning with additional salt and pepper if needed.
  9. Serve warm or chilled, garnished with a fresh basil leaf or a drizzle of olive oil if desired.

Notes

Use ripe tomatoes for best flavor. Sauté garlic gently to avoid bitterness. Add basil at the end to preserve freshness. For a dairy-free version, substitute heavy cream with coconut milk. Optionally add a pinch of sugar if tomatoes are too acidic. Soup can be served warm or chilled. Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: tomato basil soup, summer soup, easy soup recipe, 5-ingredient soup, fresh tomato soup, basil soup, creamy tomato soup, quick soup