Creamy Tomato Basil Soup Classic Comfort
This creamy tomato basil soup uses a clever technique with baking soda and caramelized tomato paste to create a velvety, deeply savory bowl of comfort in just 30 minutes. It's the perfect quick and easy family meal that captures the essence of summer-ripe tomatoes without needing a garden.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- immersion blender (or regular blender)
- Ladle
- Airtight container for storage
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ¼ cup tomato paste
- Two 28-ounce cans whole peeled tomatoes preferably San Marzano
- ½ teaspoon baking soda
- 1 cup low-sodium vegetable or chicken broth
- 1 teaspoon brown sugar
- ½ cup heavy cream
- ½ cup fresh basil leaves, roughly chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Push the onions and garlic to the side of the pot. Add the tomato paste directly to the hot surface. Let it sizzle and cook for 2-3 minutes, stirring constantly, until it darkens to a deep brick-red color.
- Pour in the whole peeled tomatoes, crushing them with your hands or a wooden spoon as you add them. Stir in the baking soda. You will see it fizz and foam.
- Add the broth and brown sugar, and bring the soup to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.
- Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth.
- Stir in the heavy cream and the fresh basil. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with additional fresh basil.
Notes
Do not skip the baking soda; it neutralizes the acidity of the tomatoes and creates a creamy texture. Always let the soup cool for a few minutes before blending to avoid accidents. Add fresh basil only at the end to preserve its color and flavor. For a dairy-free version, substitute butter with olive oil and use full-fat canned coconut milk instead of heavy cream. The soup stores well in the refrigerator for up to 5 days and the flavors deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.