Tomato Basil Soup

There is something comforting about tomato soup.

The kind that simmers gently on the stove while the windows are open.
The kind that feels simple, but somehow complete.

Tomatoes softened with garlic and olive oil.
Fresh basil torn by hand.
A swirl of cream at the very end.

This Tomato Basil Soup is fresh, rich, and uncomplicated — the kind of meal meant to be served with warm bread and no hurry at the table.

Why You’ll Love This Recipe

• Simple, pantry-friendly ingredients
• Fresh basil flavor
• Naturally comforting but still light
• Perfect with homemade rosemary sea salt bread
• Easy enough for weeknights, beautiful enough for Sunday

This is a coastal classic — simple and steady.

🍅 Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 1 cup vegetable broth
• ½ cup heavy cream (optional for swirl)
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tsp dried oregano
• ¼ cup fresh basil leaves, torn

Optional:

• Extra basil for garnish
• Parmesan for serving

🍲 Instructions

1. Sauté aromatics.
   Heat olive oil in a pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic.
2. Add tomatoes.
   Pour in crushed tomatoes and broth. Add salt, pepper, and oregano.
3. Simmer gently.
   Let simmer uncovered for 20–25 minutes.
4. Blend.
   Use an immersion blender until smooth (or carefully blend in batches).
5. Finish.
   Stir in fresh basil. Swirl in cream just before serving if desired.

Serve warm with a slice of Rustic Rosemary Sea Salt Bread.

🌿 A Sunday Note

Some meals don’t need complexity.

Just good ingredients.
Soft light through the window.
A quiet place at the table.

Tomato soup has always felt like that to me.

Simple.
Steady.
Enough.