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make-ahead tomato basil soup - featured image

Make-Ahead Tomato Basil Soup Freezes Perfectly

  • Author: Miranda
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

A reliable, freezer-friendly tomato basil soup that retains its vibrant flavor and creamy texture after freezing. This one-pot recipe is perfect for meal prep, allowing you to have a delicious dinner ready in minutes.

Ingredients

Scale
  • 28 oz (794g) Canned Whole Peel Tomatoes (San Marzano recommended)
  • 4 tbsp (57g) Unsalted Butter
  • 1 large Yellow Onion (approx. 300g), diced
  • 4 cloves Garlic (approx. 12g), minced
  • 32 oz (960ml) Vegetable Broth (low-sodium)
  • 1 cup (approx. 20g) Fresh Basil leaves, chopped
  • 2 tbsp (30ml) Heavy Cream (optional)
  • Salt and Black Pepper to taste
  • 1 Bay Leaf

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion and a pinch of salt. Cook for 5-7 minutes until soft, translucent, and slightly sweet, stirring occasionally.
  3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  4. Pour in the canned tomatoes with their juices. Use a wooden spoon to break up the tomatoes.
  5. Add the vegetable broth, bay leaf, and half of the chopped fresh basil.
  6. Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring every 10 minutes, until the liquid reduces and flavors meld.
  7. Remove the pot from heat and discard the bay leaf. Let the soup cool for 5 minutes.
  8. Use an immersion blender to puree the soup until smooth. If using a standard blender, blend in batches while venting the lid.
  9. Stir in the heavy cream and the remaining fresh basil.
  10. Taste and adjust salt and pepper as needed.
  11. Let the soup cool completely to room temperature before portioning.
  12. Ladle the soup into quart-sized mason jars or freezer containers, leaving 1 inch of headspace for expansion.
  13. Label containers with the date and freeze for up to 3 months.

Notes

Cool the soup completely before freezing to prevent ice crystals and ensure food safety. If the soup separates after thawing, whisk vigorously while reheating. For a vegan option, substitute butter with olive oil and heavy cream with coconut cream or nutritional yeast. The soup tastes best when reheated gently on low heat.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 180
  • Sugar: 12
  • Sodium: 650
  • Fat: 9
  • Saturated Fat: 5
  • Carbohydrates: 22
  • Fiber: 5
  • Protein: 4

Keywords: tomato basil soup, make-ahead dinner, freezer meals, meal prep, vegetarian soup, one-pot recipe, healthy comfort food

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Find it online: https://homedinnerideas.com/make-ahead-tomato-basil-soup-freezes-perfectly/