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A spoon lifts thick tomato basil soup from a ceramic bowl.

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Rustic Tomato and Basil Soup

Recipe by Lisa Marie

San Marzano and fire-roasted tomatoes simmer with vegetables, herbs, and a Parmesan rind in this rustic tomato soup. Fresh basil and an optional splash of cream finish the pot, with a spoonful of pesto added to each warm bowl before serving.

  • Total Time65–80 minutes
  • Yield6 servings 1x

Ingredients

Units Scale

Soup

  • 28 g extra virgin olive oil
  • 28 g unsalted butter
  • 40 g shallot, diced
  • 9 g garlic, minced
  • 60 g carrot, finely diced
  • 50 g celery, finely diced
  • 794 g whole San Marzano tomatoes
  • 397 g fire-roasted diced tomatoes
  • 480 g vegetable or chicken stock
  • 1 Parmesan rind
  • 15 g fresh basil leaves
  • 1 g dried basil
  • 1 g dried thyme
  • Pinch of red pepper flakes
  • 6-9 g fine sea salt
  • 1 g freshly ground black pepper
  • 60-120 g heavy cream, optional

For Serving

  • Homemade pesto
  • Freshly grated Parmesan
  • Fresh basil leaves
  • Freshly cracked black pepper
  • Grilled sourdough or rustic Italian bread

Instructions

  1. Pass the San Marzano tomatoes and fire-roasted tomatoes through a food mill. Without a food mill, blend them until mostly smooth.
  2. Heat the olive oil and butter in a Dutch oven over medium heat.
  3. Add the shallot, carrot, and celery. Cook for 6–8 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the prepared tomatoes, stock, Parmesan rind, dried basil, thyme, red pepper flakes, sea salt, and black pepper.
  6. Bring to a gentle simmer and cook uncovered for 30–40 minutes, stirring occasionally.
  7. Remove and discard the Parmesan rind.
  8. Stir in the fresh basil.
  9. Blend with an immersion blender until smooth, or leave slightly rustic if preferred.
  10. Stir in the heavy cream, if using, and warm gently.
  11. Taste and adjust with additional salt or pepper if needed. Add a very small pinch of sugar or splash of vinegar only if the tomatoes need balancing.
  12. Ladle into bowls and finish with basil pesto, grated Parmesan, black pepper, and fresh basil.
  13. Serve immediately with grilled sourdough or rustic Italian bread.

Notes

Food mill: A food mill removes the tomato skins and seeds while creating a naturally smooth texture.

Heavy cream: Use ¼ to ½ cup depending on how rich and creamy you want the finished soup.

Balancing the tomatoes: Taste before adding sugar. Some canned tomatoes need a tiny pinch while others don’t.

For serving: Add the pesto to individual bowls rather than stirring it into the entire pot.

Storage: Cool the soup and refrigerate in an airtight container for up to 4 days. Keep the pesto separate.

Freezing: Freeze before adding cream or pesto. Portion into freezer-safe containers and use within 3 months.

Make Ahead: Thaw overnight in the refrigerator, then reheat gently on the stove. Add a splash of stock if it’s too thick. Stir in cream if using and add pesto at serving.

  • Prep Time: 20 minutes
  • Cook Time: 45–60 minutes

Find it online: https://myweatheredtable.com/rustic-tomato-basil-soup/