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Pioneer Woman Tomato Basil Soup

Pioneer Woman Tomato Basil Soup - recipe card
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This velvety tomato basil soup is a comforting classic, made rich with butter, cream, and a touch of red pepper flakes for gentle warmth. The sweetness of ripe tomatoes is balanced by the aromatic freshness of basil, creating a soup that’s both elegant and deeply satisfying. Perfect for a cozy lunch or paired with a grilled cheese sandwich for a timeless dinner.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes, with their juices
  • 2 cups low-sodium vegetable broth
  • 1 cup loosely packed fresh basil leaves, roughly chopped, plus a few small leaves for garnish
  • 1/2 cup heavy cream
  • 1/2 teaspoon sugar (optional, if tomatoes are too acidic)
  • Shaved Parmesan cheese, for serving (optional)

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter and olive oil, and let the butter melt until it foams and then the foam subsides, about 1 to 2 minutes. This combination of butter and oil prevents the butter from burning while adding rich flavor.
  2. Add the finely diced onion and a pinch of salt. Cook, stirring frequently, until the onion is soft and translucent, about 5 to 7 minutes. The onion should not brown; reduce heat to medium-low if it starts to color.
  3. Add the minced garlic, black pepper, red pepper flakes, and the remaining 1/2 teaspoon salt. Cook for 30 to 60 seconds until fragrant, stirring constantly to prevent the garlic from burning.
  4. Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. The paste will darken slightly and the pan will develop a fond (browned bits) on the bottom, which adds depth of flavor.
  5. Add the fire-roasted diced tomatoes with their juices, stirring to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld.
  6. Add the vegetable broth, stir well, and return to a gentle simmer. Let the soup cook for an additional 10 minutes, allowing the tomatoes to break down further and release their sweetness.
  7. Remove the pot from heat. Using an immersion blender, carefully blend the soup until completely smooth, about 2 to 3 minutes. If using a stand blender, allow the soup to cool slightly, then blend in batches, filling the blender no more than halfway, and vent the lid to avoid pressure buildup.
  8. Return the pot to low heat. Stir in the heavy cream and the chopped basil. Heat gently for 3 to 5 minutes, just until warmed through. Do not let the soup boil after adding cream, or it may curdle.
  9. Taste the soup and adjust seasoning with more salt and pepper if needed. If the soup tastes overly acidic or sharp, stir in 1/2 teaspoon sugar to balance the flavors.
  10. Ladle the soup into bowls. Garnish with a small basil leaf and shaved Parmesan cheese, if desired. Serve immediately with a grilled cheese sandwich or crusty bread for a complete meal.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freezing: This soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to a freezer-safe container, leaving 1-inch of headroom for expansion. Thaw overnight in the refrigerator before reheating. Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently, until warmed through. Alternatively, reheat in the microwave on 70% power in 1-minute intervals, stirring in between, until hot. If the soup appears too thick after reheating, add a splash of broth or milk. The cream may cause a slight separation after freezing; a vigorous whisk will bring it back together.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, pioneer woman tomato basil soup, easy tomato soup, homemade tomato soup, vegetarian tomato soup, summer soup, comfort food, stovetop soup, fresh basil soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-tomato-basil-soup-recipe/