Best Tomato Soup with Fresh Tomatoes
Tomato soup with fresh tomatoes made with basil and Parmesan is the perfect quick and easy comfort food for busy nights.
Servings: 4 people
Calories: 221kcal
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves peeled and minced
- 1 onion medium, chopped
- 1 kg tomatoes fresh, cut into smaller pieces
- 1 cup water
- ¼ cup heavy cream
- 6 basil leaves fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup Parmesan cheese grated
Instructions
- Prepare your veggies: cut the tomatoes into smaller pieces, chop the onion, and peel the garlic cloves.
- Heat olive oil in a pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
- Add the minced garlic, stir well, and cook for about 30 seconds.
- Season with salt, Italian seasoning, and pepper. Mix well so the flavors meld together.
- Add the chopped tomatoes, stir, then pour in 1 cup of water. Mix well, cover the pot, and cook on low–medium heat for about 10 minutes. Tomatoes cook quickly, so they don’t need much time.
- Tear the fresh basil leaves with your fingers and add them to the pot.
- Using an immersion blender, puree the soup until smooth. (You can also transfer it to a blender, blend, and return it to the pot.)
- Stir in the heavy cream and Parmesan cheese. Cook for about 5 more minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve warm with a dollop of sour cream, extra fresh basil, or crusty bread.
Video
Notes
- These are the nutrition facts for 1 serving of this recipe.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
Tomato Soup FAQs
Can I use canned tomatoes instead of fresh?
Yes! If fresh tomatoes aren’t in season, substitute with two 14‑oz cans of diced or whole peeled tomatoes. Drain slightly if you prefer a thicker soup.Do I need to peel the tomatoes?
Nope! The immersion blender will give a smooth texture. If you prefer extra silky soup, blanch and peel the tomatoes before chopping.How do I make this soup dairy‑free?
Replace heavy cream with canned coconut milk or a splash of unsweetened oat milk. Skip the Parmesan or use a dairy‑free alternative. Quick Tip: For the best flavor, use ripe, juicy tomatoes and tear the basil leaves with your hands instead of chopping them. This keeps the basil oils intact and makes the soup taste fresher.Storage and Reheating Instructions
- Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months (add cream and cheese after reheating).
- To reheat, warm on the stove over medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.
Nutrition
Calories: 221kcal | Carbohydrates: 14g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 512mg | Potassium: 671mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2436IU | Vitamin C: 37mg | Calcium: 199mg | Iron: 1mg
