Tomato Basil Soup from Scratch
Tomato Basil Soup from Scratch is a easy Italian recipe that serves 4. 180 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 10 min | Cook: 1 hr 11 min | Total: 1 hr 36 min
Cost: $10.98 total, $2.75 per serving
Ingredients
- 1 piece Extra Large Onion (peeled and diced)
- 4 cloves Garlic Cloves (minced)
- 4 tablespoons Unsalted Butter (cut into small pieces)
- 2 28-ounce cans Canned Whole Peeled Tomatoes (San Marzano or any high-quality tomatoes)
- 3 cups Chicken Stock (homemade or low‑sodium store‑bought)
- 0.5 cup Fresh Basil Leaves (packed, roughly chopped)
- 0.5 cup Heavy Cream (full‑fat)
- to taste Kosher Salt (for seasoning)
- to taste Black Pepper (freshly ground)
Instructions
Prepare Vegetables
Dice the extra‑large onion and mince the garlic cloves. Measure out butter, stock, basil, and cream.
Time: PT10M
Sauté Onion
Melt the butter in a large pot over medium heat. Add the diced onion, season with a pinch of salt and pepper, and sauté until the onion is soft and translucent, about 5 minutes.
Time: PT5M
Temperature: medium heat
Add Garlic
Add the minced garlic to the pot and sauté for about 1 minute, until fragrant.
Time: PT1M
Temperature: medium heat
Combine Tomatoes and Stock
Pour in the two 28‑ounce cans of whole peeled tomatoes (break them up with a spoon) and add the chicken stock. Stir to combine.
Time: PT5M
Temperature: medium‑high heat
Season and Simmer
Bring the mixture to a gentle bubble, then add the packed fresh basil, a pinch of kosher salt, and freshly ground black pepper. Reduce heat to low and let the soup simmer for 45 minutes.
Time: PT45M
Temperature: low simmer
Blend the Soup
Working in batches, carefully transfer the hot soup to a blender. Blend until smooth, then return the puree to the pot.
Time: PT10M
Finish with Cream
Stir in the half‑cup of heavy cream and warm the soup over low heat for another 5 minutes, without bringing it back to a boil.
Time: PT5M
Temperature: low heat
Serve
Ladle the soup into bowls, garnish with a few fresh basil leaves if desired, and enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 180
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten-Free, Contains Dairy
Allergens: Dairy (butter, cream)
Ingredient Substitutions
- Instead of Extra Large Onion: Yellow onion, White onion
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Unsalted Butter: Olive oil (same amount)
- Instead of Canned Whole Peeled Tomatoes: Fresh ripe tomatoes, peeled and crushed
- Instead of Chicken Stock: Vegetable stock (for vegetarian version)
- Instead of Fresh Basil Leaves: Dried basil (1 tsp)
- Instead of Heavy Cream: Half‑and‑half (1 cup)
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Blender
- Wooden Spoon
- Ladle (optional)
- Soup Bowls (optional)
Critical Steps — Do Not Skip
- Sauté onion until translucent (Step 2).
- Add garlic without burning (Step 3).
- Simmer the soup for 45 minutes to develop flavor (Step 5).
- Blend hot soup safely in batches (Step 6).
Chef Tips from the Video
- Toast the butter for 30 seconds before adding the onion for a nutty depth.
- Add half of the basil at the start of the simmer and reserve the other half for garnish.
- Use homemade chicken stock for the richest flavor; if unavailable, choose a low‑sodium store‑bought broth.
Troubleshooting
Soup is too thin.
Simmer uncovered for a few more minutes to reduce, or stir in a tablespoon of tomato paste for thickness.
Soup is overly acidic.
Add a pinch of sugar or a splash more cream to balance the acidity.
Texture is gritty from tomato skins.
After blending, push the soup through a fine‑mesh sieve for a smoother consistency.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in freezer‑safe containers for up to 2 months.
Room temperature: Do not store at room temperature; reheat before serving.
Make-Ahead Tips
- Soup tastes richer the next day as flavors meld.
- Cool completely before refrigerating or freezing.
- Reheat gently over low heat, stirring frequently.
Frequently Asked Questions
What is the cultural significance and history of Tomato Basil Soup in Italian cuisine?
Tomato Basil Soup, or "Zuppa di Pomodoro al Basilico," has roots in rustic Italian peasant cooking where ripe summer tomatoes were blended with fresh herbs to create a nourishing, inexpensive soup that could be enjoyed year‑round.
What are the traditional regional variations of Tomato Basil Soup in Italy?
In Southern Italy, the soup often includes extra‑virgin olive oil and a splash of red wine, while in the North, a touch of cream or butter is added for richness, reflecting the dairy‑rich culinary traditions of that region.
How is Tomato Basil Soup traditionally served in Italy?
It is typically served hot, garnished with a drizzle of olive oil or a few fresh basil leaves, and accompanied by crusty ciabatta or a grilled focaccia slice.
What occasions or celebrations is Tomato Basil Soup traditionally associated with in Italian culture?
While not tied to a specific holiday, the soup is a staple during the tomato harvest season and is often enjoyed as a starter at family gatherings and Sunday lunches.
What authentic traditional ingredients are used in classic Italian Tomato Basil Soup versus common substitutes?
Authentic recipes call for San Marzano tomatoes, fresh basil, extra‑virgin olive oil or butter, and homemade chicken or vegetable stock. Common substitutes include regular canned tomatoes, dried basil, and store‑bought broth.
What other Italian dishes pair well with Tomato Basil Soup?
Pair it with a simple Caprese salad, grilled panini, or a serving of risotto; the bright tomato flavor complements both light salads and richer rice dishes.
What are the most common mistakes to avoid when making Tomato Basil Soup?
Common errors include over‑cooking the garlic until it burns, simmering the soup too briefly (which leaves a raw tomato taste), and blending the soup without venting, which can cause dangerous steam eruptions.
Why does this Tomato Basil Soup recipe use chicken stock instead of vegetable stock?
Chicken stock adds a subtle savory depth that balances the acidity of the tomatoes, while still allowing the fresh basil flavor to shine. Vegetable stock can be used for a vegetarian version, but the soup will be slightly lighter.
How do I know when Tomato Basil Soup is done cooking and ready to blend?
The soup is ready when the onions are completely softened, the tomatoes have broken down, and the flavors have melded after a 45‑minute simmer. It should smell fragrant and taste well‑seasoned before blending.
What does the YouTube channel COOKING WITH SHEREEN specialize in?
The YouTube channel COOKING WITH SHEREEN specializes in approachable home‑cooking tutorials that focus on seasonal ingredients, comfort foods, and step‑by‑step guidance for cooks of all skill levels.
What is the cooking philosophy and style of the YouTube channel COOKING WITH SHEREEN?
COOKING WITH SHEREEN emphasizes simple, wholesome recipes that celebrate fresh produce, use minimal equipment, and provide clear visual cues, making it easy for home cooks to replicate restaurant‑quality dishes at home.
Last updated: September 1, 2026
