Okay, so you know that feeling when the weather turns chilly, and all you crave is a big, warm hug in a bowl? Soup! It’s the ultimate comfort food, right? And trust me, nothing beats a big pot of Classic Tomato Basil Soup. It’s like sunshine in a bowl, bursting with fresh flavors and super easy to whip up. I’ve been making this soup for ages – it’s a family favorite, always a hit! This recipe is beautifully simple, perfect for a weeknight dinner or even a fancy brunch. Plus, it’s totally versatile – vegetarian or vegan, you name it, it works. Honestly, every spoonful just makes me happy, and I think it will do the same for you!

Why You’ll Love This Classic Tomato Basil Soup

Honestly? This soup is a total winner, and here’s why:

It’s lightning-fast! Dinner on the table in under an hour.
So incredibly easy, even beginner cooks can nail it.
Seriously flavorful. That fresh basil? Mwah! Perfection.
It’s pretty darn healthy, loaded with good-for-you veggies.
Totally versatile, which makes it a great vegan option.
Pure, unadulterated comfort in every single spoonful.

Ingredients for the Perfect Classic Tomato Basil Soup

Alright, so you want to make the BEST Classic Tomato Basil Soup? Here’s what you’ll need, and trust me, keeping it simple is key! Get ready to make some magic:

2 tablespoons of extra virgin olive oil. Don’t skimp on the good stuff, it makes a difference!
1 medium onion, finely chopped.
2 cloves of garlic, minced – or more, if you’re a garlic fiend like me!
2 (28 ounce) cans of crushed tomatoes. I usually grab a good brand from the store.
4 cups of your favorite vegetable broth.
1/2 cup of fresh basil leaves, plus extra for a pretty garnish at the end.
Salt and freshly ground black pepper to taste. Seasoning is key to your success!

Step-by-Step Instructions: Making Classic Tomato Basil Soup

Okay, let’s get cooking! This soup is seriously easy, I promise. Follow these steps, and you’ll have a delicious bowl of Classic Tomato Basil Soup in no time. It’s all about layering those flavors! Ready? Let’s go!

Preparing the Base

First up, grab a big pot, and turn the heat to medium. Pour in your olive oil. Swirl it around, then add the chopped onion. Cook this for about 5 minutes, until the onions soften up, stirring now and then. Next, toss in the minced garlic and cook for just a minute more, until you can smell that amazing aroma – about a minute, careful not to burn the garlic! Yum!

Simmering the Classic Tomato Basil Soup

Now, pour in those crushed tomatoes and your vegetable broth. Give it a good stir to get everything mixed. Bring the whole thing to a simmer – that’s when you see gentle bubbles, not a crazy boil. Let it simmer gently for about 15 minutes. This lets all the flavors meld together and get really happy together in the pot.

Finishing and Serving

Take the pot off the heat once it’s simmered. Now, stir in that beautiful, fresh basil! Then, season with salt and pepper to your taste. I like to add a good pinch of salt and a few grinds of fresh black pepper – but hey, you do you! Finally, before you serve, garnish each bowl with some extra fresh basil leaves. Delicious! Serve it with grilled cheese, crusty bread or a simple side salad.

Tips for Success with Your Classic Tomato Basil Soup

Want to make sure your Classic Tomato Basil Soup is the best it can possibly be? Trust me, I’ve made a LOT of soup! The key is always the little things, so here are a few of my favourite tips that will make all the difference:

Seriously, spring for good quality crushed tomatoes! The better the tomatoes, the better the soup.
Taste, taste, taste! Season generously with salt and pepper as you go – every batch is different, you know?
Don’t skimp on the fresh basil. Its flavor makes this soup! It really is a must-have.
Let your soup simmer. Don’t rush it. Letting those flavors develop is worth the wait.

Ingredient Notes and Substitutions for Classic Tomato Basil Soup

Okay, let’s talk about the secret weapons of this Classic Tomato Basil Soup! It all starts with really good ingredients, but don’t worry, we can totally make some swaps if you need to!

First off: tomatoes! I love using crushed tomatoes for the best texture, but you can always use a can of diced tomatoes and just give them a quick pulse with your immersion blender. If you score, grab San Marzano tomatoes – they’re the absolute BEST for their sweet, rich flavor. No San Marzanos? No worries! Just pick a good quality canned tomato.

Don’t have vegetable broth? You can sub it with water for sure, but your flavor will be even better with broth. If you don’t have enough, or you’re all out, chicken broth is a totally fine substitute! And hey, if you’re out of fresh basil, grab dried basil. Use about a teaspoon instead of the 1/2 cup called for. It won’t be quite as vibrant, but still super yummy!

Make-Ahead and Storage Tips for Classic Tomato Basil Soup

Okay, so you’re busy, right? I get it! Good news: this Classic Tomato Basil Soup is a perfect make-ahead dish. You can totally cook it a day or two in advance and just let the flavors get even better. Just cool it down, then pop it in the fridge in an airtight container. When you’re ready to eat, reheat gently on the stove or in the microwave.

The leftovers? Oh, they’re fantastic! This soup keeps in the fridge for about 3-4 days. You can also freeze it! Just let it cool completely, then freeze it in freezer-safe containers or bags. It’ll be perfect for up to 3 months. Easy peasy!

Variations on Classic Tomato Basil Soup

Okay, so you want to get creative with your Classic Tomato Basil Soup? I love it! That’s the best part of cooking, right? Here are a few fun ideas to jazz things up:

Want it extra creamy? Stir in a swirl of heavy cream or a dollop of coconut milk at the end. Divine!
Load it up with veggies! Throw in some sautéed carrots, celery, or bell peppers with the onion for extra nutrition.
Herb it up! Try adding a bay leaf while simmering, or experiment with other fresh herbs like oregano or thyme. A little pinch of red pepper flakes adds a nice kick!

Frequently Asked Questions about Classic Tomato Basil Soup

Okay, so I get asked about this soup all the time! Here are some of the most common questions people have when making this Classic Tomato Basil Soup. Hopefully, this helps you out, too!

Can I use canned diced tomatoes instead of crushed tomatoes?

You totally can! I do it all the time when I don’t have crushed tomatoes on hand. For a smoother soup, just give the diced tomatoes a quick blitz with an immersion blender or a regular blender after you simmer the soup. Super easy and works like a charm!

How can I make this soup creamier?

Oh, this is one of my favorite little tricks! The easiest way to make your Classic Tomato Basil Soup extra creamy is to stir in a splash of heavy cream. Or, if you’re vegan, you can totally use coconut milk or cashew cream for that same luscious texture. Don’t add too much at once. Start slow and add it to your taste.

Can I freeze this soup?

Absolutely! This soup freezes beautifully. Let the soup cool completely first, then pour it into freezer-safe containers or zip-top bags. Make sure to leave a little room at the top for expansion. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave.

What can I serve with tomato basil soup?

Oh, the possibilities! Grilled cheese is the absolute classic. I love a good crusty bread for dipping. A simple green salad or a Caprese salad would be wonderful too. Honestly, pretty much anything you like is good. Don’t be afraid to experiment!

Nutritional Information for Classic Tomato Basil Soup

Okay, one last thing! Heads up, the nutritional info below is just an estimate. It will vary a bit depending on the brands and ingredients you use, and how much you have! But it’s generally around…