Creamy Tomato Soup Basil (Printable version)
Velvety tomato blend with cream and basil creates a rich, aromatic dish ideal for any occasion.
# What you'll need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 lbs ripe tomatoes, chopped (or 2 x 14 oz cans whole tomatoes)
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 2 cups vegetable broth
07 - ⅓ cup plus 1 tablespoon heavy cream
→ Herbs & Seasonings
08 - 1 teaspoon sugar
09 - 1 teaspoon salt (or to taste)
10 - ½ teaspoon freshly ground black pepper
11 - 1 small bunch fresh basil leaves, plus extra for garnish
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and carrot, sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Add tomatoes with juices if using canned, vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - Remove from heat. Stir in basil leaves.
05 - Use an immersion blender or transfer to a blender in batches to puree the soup until smooth.
06 - Return soup to low heat. Stir in heavy cream and heat gently for 2–3 minutes. Adjust seasoning to taste.
07 - Ladle into bowls, garnish with extra basil, and serve hot.
# Expert Advice:
01 -
- It comes together in under an hour with minimal effort but tastes like you spent all day making it.
- The secret carrot adds natural sweetness without overpowering the tomato flavor.
02 -
- Never blend hot soup without venting your blender, or it will explode everywhere.
- Add the cream at the very end to prevent it from separating or curdling.
03 -
- Use an immersion blender to save dishes and keep the soup hot.
- Taste and adjust seasoning after adding cream, as dairy mellows flavors.