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Creamy Tomato Basil Soup is the perfect comforting dish for a cozy dinner at home. This rich and velvety soup combines the sweetness of ripe tomatoes with aromatic basil and a touch of cream, making it an irresistible choice for chilly evenings or when you’re simply craving something warm and satisfying. Serve it with crusty bread or a fresh salad for a complete meal that’s both delicious and easy to prepare.
Why You’ll Love This Recipe
This creamy tomato basil soup is not only flavorful but also simple to make, making it a go-to weeknight dish. It’s packed with wholesome ingredients and can be ready in under an hour. Plus, it’s perfect for meal prep!
- Comforting flavors that warm you from the inside out.
- Easy to prepare with minimal ingredients.
- Versatile – customize it to your taste!
- Great for leftovers that taste even better the next day.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, packed
- Salt and pepper to taste
- Grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
How to Make Creamy Tomato Basil Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Stir in the canned diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious with hot liquids.
- Return the blended soup to low heat and stir in the heavy cream and fresh basil. Season with salt and pepper to taste. Allow the soup to heat through for about 5 minutes.
- Serve hot, garnished with grated Parmesan cheese and additional basil leaves if desired.
Tips for the Best Results
- For a deeper flavor, consider roasting the tomatoes before adding them to the pot.
- Adjust the cream amount based on your preference for creaminess.
- If you prefer a chunkier texture, reserve some diced tomatoes before blending and stir them back in after blending.
Easy Variations
- Add a dash of red pepper flakes for a spicy kick.
- Substitute half of the heavy cream with coconut milk for a dairy-free version.
- Incorporate other herbs like thyme or oregano for added depth.
What to Serve With It
- Crusty bread or a baguette for dipping.
- A simple green salad dressed with vinaigrette.
- Grilled cheese sandwiches for a classic pairing.
- Garlic bread for extra flavor.
Storage and Reheating
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This soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. You can also freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, packed
- Salt and pepper to taste
- Grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Stir in the canned diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious with hot liquids.
- Return the blended soup to low heat and stir in the heavy cream and fresh basil. Season with salt and pepper to taste. Allow the soup to heat through for about 5 minutes.
- Serve hot, garnished with grated Parmesan cheese and additional basil leaves if desired.
Notes: For a deeper flavor, consider roasting the tomatoes before adding them to the pot.
