Sandra This Joanna Gaines Tomato Basil Soup Recipe creates a velvety, soul-warming bowl that defines comfort food. Featuring a rich base of sautéed aromatics and San Marzano tomatoes, finished with heavy cream and fresh herbs, this smooth bisque is the perfect partner for a crispy grilled cheese sandwich. It balances natural acidity with savory chicken broth for a complex flavor profile that comes together in under 30 minutes.
Joanna Gaines Tomato Basil Soup Ingredients
- 1 stick (1/2 cup) Salted Butter: Joanna famously uses salted butter for the flavor base.
- 1 Medium Yellow Onion: Chopped. Provides a sweet, savory foundation.
- 1 tablespoon Minced Garlic: Freshly minced is best for potency.
- 2 (28-ounce) cans Crushed Tomatoes: San Marzano tomatoes are recommended for their low acidity and natural sweetness.
- 3 cups Chicken Broth: Adds a savory depth that water or vegetable broth cannot achieve.
- 1 cup Heavy Cream: Creates the luxurious, silky texture characteristic of this soup.
- 1/2 cup Fresh Basil Leaves: Chopped. Fresh is non-negotiable here; dried basil will not provide the same aromatic finish.
- 1 teaspoon Kosher Salt: To taste.
- 1/2 teaspoon Freshly Ground Black Pepper: For a subtle kick.
- 1 teaspoon Granulated Sugar: (Optional) To balance the acidity of the tomatoes if needed.
How To Make Joanna Gaines Tomato Basil Soup
- Aromatic Sauté Protocol: In a large Dutch oven or heavy-bottomed pot, melt the salted butter over medium-low heat. Add the chopped onion and sauté for about 5 to 7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
- Base Liquid Amalgamation: Pour in the two cans of crushed tomatoes (with their juices) and the chicken broth. Stir the mixture thoroughly to combine the fat from the butter with the acidic tomato base.
- Thermal Reduction Phase: Increase the heat to bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot and allow it to simmer for 15 to 20 minutes to let the flavors meld and the onions to soften completely.
- Emulsification Process: Remove the pot from the heat. Stir in the heavy cream and the chopped fresh basil. Season with salt and black pepper. Taste the soup; if it tastes too acidic (sour), stir in the optional teaspoon of sugar.
- Texture Homogenization: Use an immersion blender (stick blender) directly in the pot to puree the soup until it reaches your desired consistency. For a rustic feel, leave some chunks; for a smooth bisque, blend until completely uniform.
- Final Service Assembly: Ladle the hot soup into bowls. Garnish with a drizzle of extra cream, fresh cracked pepper, and a sprig of fresh basil.
Recipe Tips
- Tomato Selection: The quality of this soup relies entirely on the tomatoes. San Marzano tomatoes from Italy are the gold standard for Joanna’s recipes because they have fewer seeds and sweeter flesh than standard canned tomatoes.
- Acid Balancing: Tomatoes vary wildly in acidity. Do not skip the tasting step. If the soup makes your mouth pucker, the sugar is chemically necessary to neutralize the pH and round out the flavor.
- Blending Safety: If you do not have an immersion blender and must use a standard countertop blender, do not fill the pitcher more than halfway. Hot liquids expand rapidly when blended and can explode the lid off. Remove the center cap of the lid and cover with a towel to let steam escape.
- Vegetarian Adaptation: While Joanna uses chicken broth for depth, you can substitute high-quality vegetable broth to make this vegetarian-friendly.
What To Serve With Tomato Basil Soup
- Grilled Cheese: Specifically made with sharp cheddar and sourdough bread.
- Croutons: Garlic butter croutons add necessary crunch.
- Parmesan Crisps: Baked cheese rounds are a gluten-free dipping option.
- BLT Sandwich: The salty bacon pairs perfectly with the creamy tomato.
How To Store Tomato Basil Soup
- Refrigerate: Store in an airtight container in the refrigerator for up to 3-4 days. The flavor actually improves the next day.
- Reheating: Reheat gently on the stovetop over low heat. Do not let it boil vigorously, or the cream may separate/curdle.
- Freezing: Freeze soups with cream with caution. It is better to freeze the tomato base before adding the cream and basil. Add those fresh upon reheating.
Tomato Basil Soup Nutrition Facts
- Calories: ~320 kcal
- Fat: 26g
- Carbohydrates: 18g
- Protein: 6g
- Nutrition information is estimated per serving based on 6 servings.
FAQs
Can I use fresh tomatoes?
Yes, but you will need about 4-5 pounds of vine-ripened tomatoes. You must peel and deseed them first to avoid a gritty texture, which makes canned San Marzanos a much easier (and often tastier) option year-round.
Why is my soup orange?
This is the “cream effect.” When you blend red tomatoes with white cream, the result is a beautiful soft orange or dark pink color. This is the sign of a properly emulsified bisque.
Can I use milk instead of cream?
You can, but the soup will be much thinner and less rich. If using milk, avoid boiling it after adding, as milk curdles much faster than heavy cream.
Joanna Gaines Tomato Basil Soup Recipe
Description
A creamy, comforting bisque made with San Marzano tomatoes, fresh basil, and heavy cream, perfect for dipping grilled cheese.
Ingredients
Instructions
- Sauté onion in butter until soft; add garlic.
- Stir in tomatoes and broth; bring to a boil.
- Simmer on low heat for 15-20 minutes.
- Remove from heat; stir in cream and basil.
- Blend with an immersion blender until smooth.
- Season with salt, pepper, and sugar if needed.
Notes
- Use San Marzano tomatoes for the sweetest flavor.
- Taste before serving; add sugar only if tomatoes are too acidic.
- Serve immediately with crusty bread or grilled cheese.
Joanna Gaines Tomato Basil Soup Recipe
