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Ina Garten Tomato Basil Soup

Ina Garten Tomato Basil Soup
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This recipe is a smooth, stovetop tomato soup made by slowly cooking onions and garlic, simmering them with tomatoes and stock, then blending everything until silky. Cream is stirred in at the end for richness, and fresh basil is added last so its flavor stays bright and aromatic. The soup is gently cooked from start to finish, with no roasting or complicated steps, making it reliable and easy while still tasting full and balanced.

Ingredients

  • Olive oil – 2 tablespoons

  • Butter – 2 tablespoons

  • Onion – 1 large, chopped

  • Garlic – 3 cloves, minced

  • Canned whole tomatoes – 800 g (28 oz), with juices

  • Tomato paste – 1 tablespoon

  • Vegetable stock or chicken stock – 500 ml (2 cups)

  • Salt – to taste

  • Black pepper – to taste

  • Sugar – 1 teaspoon (optional, to balance acidity)

  • Double cream or heavy cream – 240 ml (1 cup)

  • Fresh basil leaves – ½ cup, loosely packed

Instructions

  • Start the base – Heat olive oil and butter in a large pot over medium heat. Add the onion and cook for 6–8 minutes until soft and translucent.

  • Add garlic gently – Stir in garlic and cook for about 30 seconds until fragrant, keeping heat low.

  • Build the tomato base – Add whole tomatoes with their juices and tomato paste, breaking the tomatoes with a spoon.

  • Simmer slowly – Pour in stock, season lightly with salt and pepper, and simmer uncovered for 20 minutes to deepen flavor.

  • Blend until smooth – Blend the soup until silky, then return it to low heat.

  • Finish with cream and basil – Stir in cream and fresh basil, cooking gently for 2–3 minutes. Taste and adjust seasoning.

Find it online: https://inagartendishes.com/ina-garten-tomato-basil-soup/