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Creamy Tomato Basil Soup is the perfect dish for a cozy dinner, combining the rich flavors of ripe tomatoes, fresh basil, and a touch of cream for a satisfying and warming experience. This comforting soup is not only delicious but also simple to make, making it an ideal choice for weeknight meals or when you need a little comfort food.
Why You’ll Love This Recipe
This creamy tomato basil soup is a delightful blend of flavors and textures, offering a heartwarming experience with every spoonful. It’s quick to prepare and perfect for any occasion.
- Rich and creamy flavor that warms the soul.
- Quick and easy to prepare, ready in about 30 minutes.
- Made with fresh ingredients for a vibrant taste.
- Perfect for pairing with crusty bread or a fresh salad.
- Great for meal prep and leftovers!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Additional fresh basil leaves for garnish
- Crusty bread or grilled cheese for serving (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 until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the crushed tomatoes, vegetable broth, and sugar (if using) to the pot. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat and let it cook for about 15 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches, then return it to the pot.
- Stir in the heavy cream and chopped basil. Allow the soup to heat through for another 5 minutes on low heat, adjusting seasoning if necessary.
- Serve hot, garnished with additional fresh basil leaves and a swirl of cream, if desired.
Tips for the Best Results
- For a richer flavor, use roasted tomatoes instead of canned.
- Don’t skip the sugar; it helps balance the acidity of the tomatoes.
- Adjust the cream to your preference; for a lighter version, use half-and-half or skip it altogether.
- Garnish with freshly grated Parmesan cheese for extra flavor.
Easy Variations
- For a spicier kick, add a pinch of red pepper flakes while sautéing the onions.
- Blend in a handful of spinach or kale for added nutrition and color.
- Swap in fresh cherry tomatoes in place of canned tomatoes for a burst of sweetness.
- Make it vegan by substituting coconut cream for heavy cream and using a vegetable-based broth.
What to Serve With It
- Crusty baguette or artisan bread for dipping.
- Grilled cheese sandwiches for a classic pairing.
- A fresh green salad to complement the soup’s richness.
- Garlic bread for an extra indulgent touch.
Storage and Reheating
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Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of vegetable broth or water to reach your desired consistency.
Recipe Card
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
- 3 cups vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Additional fresh basil leaves for garnish
- Crusty bread or grilled cheese for serving (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the crushed tomatoes, vegetable broth, and sugar (if using) to the pot. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat and let it cook for about 15 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches, then return it to the pot.
- Stir in the heavy cream and chopped basil. Allow the soup to heat through for another 5 minutes on low heat, adjusting seasoning if necessary.
- Serve hot, garnished with additional fresh basil leaves and a swirl of cream, if desired.
Notes: For a richer flavor, use roasted tomatoes instead of canned. Adjust the cream to your preference; for a lighter version, use half-and-half or skip it altogether.
