Creamy Tomato Basil Soup (Printable version)

Velvety tomato soup with fresh basil and a creamy texture, ideal for any season.

# What you'll need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole tomatoes or 2.2 lbs ripe fresh tomatoes, chopped

→ Dairy

05 - 1/2 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings & Herbs

07 - 1 teaspoon sugar
08 - Salt and freshly ground black pepper, to taste
09 - 1/4 teaspoon red pepper flakes
10 - 1/2 cup packed fresh basil leaves, plus extra for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened and translucent.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add tomatoes with juices, vegetable broth, sugar, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - Add fresh basil leaves, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
05 - Stir in the heavy cream and heat gently over low heat for 2–3 minutes. Adjust seasoning to taste.
06 - Serve hot, garnished with extra basil leaves and a drizzle of cream if desired.

# Expert Advice:

01 -
  • The cream transforms it from ordinary tomato soup into something restaurant worthy
  • It comes together faster than delivery would arrive
  • Leftovers actually taste better the next day
02 -
  • Hot soup expands violently in blenders, so either use an immersion blender or let it cool slightly first
  • Canned tomatoes vary in acidity, so always taste and adjust sugar and salt at the end
  • The cream can separate if you boil it hard, so keep the heat gentle once it is added
03 -
  • Use an immersion blender if possible to save yourself from transferring hot soup and washing extra dishes
  • Taste your canned tomatoes first since some brands are much more acidic than others
  • Fresh basil at the end makes all the difference compared to dried

Return