Tomato Basil Soup
Tomato Basil Soup is a easy Italian-American recipe that serves 4. 180 calories per serving. Recipe by Tim Clowers / Cook it with Tim on YouTube.
Prep: 15 min | Cook: 7 hrs 5 min | Total: 7 hrs 35 min
Cost: $11.15 total, $2.79 per serving
Ingredients
- 4 pieces Tomatoes (large, cored and washed)
- 2 packs (≈12 oz each) Cherry Tomatoes (washed)
- 1 large Onion (peeled and diced)
- 4 cloves Garlic (minced)
- 0.5 cup Vegetable Stock (low‑sodium)
- to taste Salt (sea salt)
- to taste Black Pepper (freshly ground)
- 1 teaspoon Chicken Base (optional, adds depth)
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoons Fresh Basil (chopped)
- 3 pieces Bell Peppers (any colors, seeded and diced)
- 0.33 cup Heavy Cream (for finishing and garnish)
- 2 tablespoons Parmesan Cheese (grated, for garnish)
- 1 teaspoon Oregano (dried or fresh, for garnish)
Instructions
Prep the vegetables
Wash all tomatoes, cherry tomatoes, onion, garlic, and bell peppers. Core the large tomatoes, halve the cherry tomatoes, dice the onion, mince the garlic, seed and dice the bell peppers, and chop the fresh basil.
Time: PT10M
Load the crock pot
Add the prepared tomatoes, cherry tomatoes, onion, garlic, bell peppers, olive oil, vegetable stock, salt, pepper, and optional chicken base into the crock pot. Stir gently to combine.
Time: PT5M
Slow‑cook the soup
Place the lid on the crock pot, set to LOW, and let cook for 7 hours. The long, gentle simmer melds flavors and softens the vegetables.
Time: PT7H
Temperature: Low
Finish with cream
After 7 hours, stir in 1/3 cup heavy cream until fully incorporated.
Time: PT2M
Puree the soup
Using an immersion blender, blend the soup directly in the crock pot until smooth and velvety. If you prefer a chunkier texture, blend only half.
Time: PT5M
Garnish and serve
Ladle soup into bowls, drizzle a little extra heavy cream, and garnish with chopped fresh basil, grated Parmesan, and a pinch of oregano.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 3g
- Carbohydrates
- 15g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian (omit chicken base), Gluten-Free (if using gluten‑free stock)
Allergens: Dairy (heavy cream, Parmesan)
Ingredient Substitutions
- Instead of Tomatoes: canned diced tomatoes (1 can)
- Instead of Cherry Tomatoes: halved grape tomatoes
- Instead of Vegetable Stock: water with bouillon cube
- Instead of Chicken Base: vegetable bouillon
- Instead of Extra Virgin Olive Oil: vegetable oil
- Instead of Fresh Basil: dried basil (½ tsp)
- Instead of Bell Peppers: roasted red peppers (jar)
- Instead of Heavy Cream: half‑and‑half (less rich)
- Instead of Parmesan Cheese: pecorino romano
Equipment Needed
- Crock Pot (Slow Cooker)
- Immersion Blender
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Ladle
- Serving Bowls
- Wooden Spoon (optional)
Critical Steps — Do Not Skip
- Slow‑cook the soup for the full 7 hours on low
- Stir in heavy cream after cooking
- Puree the hot soup with an immersion blender
Chef Tips from the Video
- Roast the bell peppers beforehand for a smoky depth
- Add a pinch of smoked paprika for subtle heat
- Use fresh basil rather than dried for brighter flavor
Troubleshooting
Soup is too thin after blending
Simmer uncovered for 10‑15 minutes to reduce, or add a splash more heavy cream for richness.
Soup is too salty
Add a peeled raw potato and simmer 10 minutes; remove before serving, or dilute with extra stock.
Blender splatters hot liquid
Turn the crock pot to low and let the soup cool for a few minutes before blending, or blend in batches.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on stovetop or in microwave.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in fridge before reheating.
Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.
Make-Ahead Tips
- The soup tastes even better the next day as flavors develop
- Cool completely before refrigerating or freezing
- Reheat slowly over low heat to prevent the cream from separating
Frequently Asked Questions
What is the cultural significance and history of Tomato Basil Soup in Italian-American cuisine?
Tomato basil soup traces its roots to classic Italian tomato soups (zuppa di pomodoro) that were adapted in the United States with the addition of cream for a richer texture. It became a staple in Italian-American households as a comforting, quick weeknight meal.
What are the traditional regional variations of Tomato Basil Soup in Italy?
In southern Italy, the soup is often pureed with stale bread for thickness, while in the north it may include a splash of cream and fresh herbs like basil and oregano. Some regions add roasted red peppers or a drizzle of olive oil before serving.
How is Tomato Basil Soup traditionally served in Italian-American homes?
It is typically served hot, garnished with a drizzle of olive oil or cream, fresh basil leaves, and grated Parmesan. It is often accompanied by crusty bread or a grilled cheese sandwich.
During which occasions is Tomato Basil Soup commonly enjoyed in Italian-American culture?
The soup is popular for casual family dinners, holiday gatherings as a starter, and as a comforting dish during colder months or after a big feast when a light palate cleanser is desired.
What other Italian-American dishes pair well with Tomato Basil Soup?
Pair it with a classic Caesar salad, garlic‑buttered focaccia, or a simple pasta primavera. It also complements meat dishes like chicken piccata or meatballs in marinara sauce.
What makes this Tomato Basil Soup special compared to other tomato soups?
The use of a slow cooker allows the flavors to meld over seven hours with minimal effort, and the finishing splash of heavy cream creates a luxurious mouthfeel while keeping the recipe simple and home‑cooked.
What are the most common mistakes to avoid when making this Tomato Basil Soup?
Common errors include over‑cooking the soup after adding cream (which can cause curdling), not seasoning enough before the long cook, and blending the soup while it is boiling violently, which can cause splatter.
Why does this recipe use an immersion blender instead of a countertop blender?
An immersion blender lets you puree the soup directly in the crock pot, saving time and reducing cleanup. It also allows you to control texture more easily, keeping some chunks if desired.
Can I make this Tomato Basil Soup ahead of time and how should I store it?
Yes, the soup can be made up to three days in advance and stored in the refrigerator in an airtight container. Reheat gently on low heat, adding a splash of cream if it looks too thick.
What texture and appearance should I look for when the soup is done?
The soup should be smooth and velvety with a deep red-orange hue. It should coat the back of a spoon and have a slight sheen from the cream. If it looks watery, simmer uncovered briefly.
What does the YouTube channel Tim Clowers / Cook it with Tim specialize in?
The YouTube channel Tim Clowers / Cook it with Tim focuses on simple, approachable home‑cooking tutorials that emphasize minimal prep, one‑pot or slow‑cooker methods, and clear step‑by‑step explanations for everyday cooks.
How does the YouTube channel Tim Clowers / Cook it with Tim's approach to Italian-American cooking differ from other cooking channels?
Tim Clowers emphasizes low‑effort techniques like using a crock pot and immersion blender, prioritizing flavor development over complex prep. He often shares budget‑friendly tips and variations, making classic Italian‑American dishes accessible to beginners.
Last updated: September 1, 2026
