Creamy Tomato Basil Soup recipe

This classic Creamy Tomato Basil Soup is a comforting bowl of rich, tangy tomato goodness with aromatic fresh basil and a silky finish. It's perfect for a cozy lunch or a light dinner, especially when paired with a grilled cheese sandwich.

Servings: 4 Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes Difficulty: Easy

Ingredients

• For the Soup:

  1. 30 ml (2 tablespoons) olive oil

  2. 1 medium onion (~120 g), finely chopped

  3. 3 cloves garlic (~15 g), minced

  4. 800 g (28 oz) can crushed tomatoes

  5. 700 ml (3 cups) vegetable or chicken broth

  6. 5 g (1 teaspoon) granulated sugar (to balance acidity)

  7. 5 g (1 teaspoon) salt, or to taste

  8. 2 g (½ teaspoon) black pepper, or to taste

  9. 30 g (1 cup packed) fresh basil leaves, roughly chopped, plus extra for garnish

  10. 120 ml (½ cup) heavy cream (or half-and-half)

Equipment

• Large pot or Dutch oven

• Cutting board

• Chef's knife

• Measuring cups and spoons

• Immersion blender (or regular blender)

Instructions

1. Sauté Aromatics (5 minutes): Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

2. Add Garlic (1 minute): Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Simmer the Tomatoes (20-25 minutes): Pour in the crushed tomatoes and broth. Add the sugar, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes. This allows the flavors to meld and the tomatoes to break down further.

4. Stir in Basil and Cream (2 minutes): Remove the pot from the heat. Stir in the roughly chopped fresh basil and the heavy cream.

5. Blend Until Smooth (3 minutes): Using an immersion blender, carefully blend the soup directly in the pot until it's smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender (making sure not to overfill and holding the lid down with a towel), blend until smooth, then return it to the pot.

6. Taste and Serve (1 minute): Taste the soup and adjust seasonings (salt, pepper, or a pinch more sugar) if needed. Ladle into bowls, garnish with extra fresh basil, and serve warm.

Tips & Variations

• For best flavor: Use high-quality canned tomatoes, as they are the star of this soup. San Marzano tomatoes are an excellent choice.

• Don't overcook the basil: Adding the basil at the end preserves its fresh, vibrant flavor and color.

• Adjust sweetness: The sugar helps balance the acidity of the tomatoes. Start with a teaspoon and add more if your tomatoes are particularly tart.

• Vegan Variation: Replace heavy cream with full-fat coconut milk or a plant-based cream alternative. Ensure your broth is vegetable-based.

• Spicy Kick: Add a pinch of red pepper flakes along with the garlic for a subtle warmth.

• Roasted Tomato Flavor: For a deeper, richer flavor, roast fresh tomatoes (halved cherry tomatoes or quartered Roma tomatoes) with olive oil, salt, and pepper at 200°C (400°F) for 20-25 minutes before adding them to the soup instead of canned.

Estimated nutrition per serving

• Calories: ~280 kcal

• Protein: ~6 g

• Carbohydrates: ~28 g

• Fat: ~18 g

Shopping list

• Olive oil

• Onion

• Garlic

• Crushed tomatoes (canned)

• Vegetable or chicken broth

• Granulated sugar

• Salt

• Black pepper

• Fresh basil

• Heavy cream

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Quick summary: Creamy Tomato Basil Soup (4 servings) - Prep 15m, Cook 35m. Sauté aromatics, simmer tomatoes, blend with basil & cream.