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Creamy Tomato Basil Soup is a comforting and satisfying dish that brings warmth and flavor to any dinner table. This easy recipe combines the rich taste of tomatoes with the freshness of basil and a creamy finish, making it perfect for cozy weeknights or chilly days. Pair it with crusty bread for a delightful meal.
Why You’ll Love This Recipe
This creamy tomato basil soup is not only delicious but also simple to prepare. It’s a one-pot wonder that combines pantry staples with fresh ingredients, making it perfect for busy evenings.
- Quick and Easy: Ready in under 30 minutes.
- Comforting Flavor: A rich and creamy blend of tomatoes and basil.
- Versatile: Enjoy it as a main dish or a side.
- Kid-Friendly: A hit with the whole family.
- Perfect for Meal Prep: Great for leftovers!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar (optional, to balance acidity)
- Fresh basil leaves for garnish
- Heavy cream for garnish
How to Make Creamy Tomato Basil Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, salt, black pepper, and sugar (if using). Bring the mixture to a simmer and let it cook for 10 minutes.
- Reduce the heat to low. Stir in the heavy cream and chopped basil, mixing well to combine. Let it cook for an additional 5 minutes, allowing the flavors to meld.
- Using an immersion blender, carefully blend the soup until smooth and creamy. (Alternatively, transfer to a blender in batches.)
- Taste and adjust seasoning if necessary, then serve hot, garnished with a swirl of heavy cream and fresh basil leaves.
Tips for the Best Results
- For a deeper flavor, roast the tomatoes before adding them to the soup.
- Use fresh basil for the best flavor; if using dried, reduce the amount to 1 tablespoon.
- If you prefer a chunkier soup, reserve some of the crushed tomatoes and stir them in after blending.
- Adjust the creaminess by adding more or less heavy cream according to your preference.
Easy Variations
- For a spicy kick, add a pinch of red pepper flakes while cooking the onions.
- Swap out the vegetable broth for chicken broth for a different flavor profile.
- Add cooked pasta or rice to the soup for a heartier meal.
- Incorporate vegetables like carrots or bell peppers for added nutrition.
What to Serve With It
- Grilled cheese sandwiches for a classic pairing.
- A fresh garden salad for a light side.
- Crusty baguette or garlic bread to soak up the soup.
- A sprinkle of Parmesan cheese for added richness.
Storage and Reheating
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Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water to reach your desired consistency.
Recipe Card
Recipe Name: Creamy Tomato Basil Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar (optional)
- Fresh basil leaves for garnish
- Heavy cream for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, salt, black pepper, and sugar (if using). Bring the mixture to a simmer and let it cook for 10 minutes.
- Reduce the heat to low. Stir in the heavy cream and chopped basil, mixing well to combine. Let it cook for an additional 5 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer to a blender in batches.)
- Taste and adjust seasoning if necessary, then serve hot, garnished with heavy cream and fresh basil leaves.
Notes: For a richer flavor, roast the tomatoes first. Adjust cream to taste for desired creaminess.
