This rustic homemade Tomato Soup Recipe is incredibly flavorful. The stars of this showstopper soup are fresh, ripe, and juicy tomatoes. Combined with fragrant sautéed garlic, olive oil, and fresh basil, this hearty soup takes minimal time and effort.
This quick and easy soup is absolutely delicious. It’s a bit more ‘brothy’ than it’s creamy tomato soup cousin, but that just underlines it’s rustic nature.
What You’ll Need
- ¼ cup OLIVE OIL – extra virgin
- 3 cloves GARLIC – minced
- 4 pounds TOMATOES – 7-8 large tomatoes, ripe, chopped
- ½ cup BASIL, sliced
- SALT and PEPPER to taste
- 1 tablespoon SUGAR – optional
- Use a large pot or Dutch oven and heat olive oil over medium heat. Add minced garlic and sauté until lightly brown and fragrant. About 1-2 minutes.
- Add chopped fresh tomatoes and basil. Stir occasionally.
- Bring to a boil. Reduce heat to medium heat and simmer for 20 minutes.
- Purée the thickened soup with a hand blender until smooth (or transfer into a stand blender or food processor). Serve and enjoy.
OPTIONAL: To undercut the acidity of the tomatoes I like to add a tablespoon (or two) of sugar. This will enhance the sweetness of the tomato. I don’t always do this, because sometimes the tomato’s natural sweetness is enough for me.
Do you love the taste of fresh tomatoes? Be sure to try our chopped German Tomato Salad (it’s my Mom’s recipe).
Recipe Notes and Tips
- A nice by-product of this soup is that it’s healthy. Although it’s not the first thing you’ll think about when you try this soup. It is good to know that this ‘good for you’ recipe.
- Tomatoes are full of lycopene (immune-boosting antioxidants). So enjoy a steaming bowl of soup and take care of your body at the same time. It’s a win win.
Can I use dried basil instead of fresh?
- Adding fresh basil adds that extra bit of oomph to this soup. But you can use dried basil just as well.
- Even better, making your own dried herbs is easier than you think. And ever since I’ve found out how to dry herbs myself, I find myself reaching more and more for the dried herbs.
The consistency is really up to you. If you like your soup smooth, blend it a bit longer, but if you like chunky pieces, simply blend a bit less.
If you don’t have a hand blender (immersion blender), simply transfer the soup into a countertop blender and puree until smooth. If you like it really rustic and chunky, you could simply mash the cooked tomatoes with a big fork.
Choosing Tomatoes and Storing Tomatoes
- Look for evenly colored, bright red tomatoes. Those are key indicators for ripeness.
- Non-shriveled, green stems.
- Avoid refrigerating tomatoes. They become mealy. If possible store them in a dark, cool place at 55 – 60 degrees Fahrenheit.
- Avoid stacking the tomatoes. The top part around the stem tends to bruise most easily.
More Simple Recipes
- Hungarian Goulash
- Sausage and Hash Brown Casserole – perfect ‘breakfast for dinner’ recipe
- Ham and Noodle Casserole – perfect recipe when you’re strapped for time
- Buffalo Chicken Mac and Cheese
- Oven Roasted Salmon – 3 ingredients (no oil)
Tomato SoupRate Recipe
- Use a large pot or Dutch oven and heat olive oil over medium heat.
- Add minced garlic and sauté until lightly brown and fragrant. About 1-2 minutes.
- Add tomatoes and basil. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
- Use a hand blender (or transfer into a food processor) and puréee until smooth. Season to taste with salt and pepper. OPTIONAL: Add a tablespoon of sugar.