Creamy Tomato Basil Soup
There’s something undeniably comforting about a warm bowl of tomato basil soup – velvety, aromatic, and deeply flavorful. Whether you’re cozying up on a chilly evening or craving something light yet satisfying, this classic soup always hits the spot. Paired with a crispy grilled cheese sandwich or a hunk of crusty bread, it’s the kind of meal that feels like a hug in a bowl.
Servings 4 bowls
Calories 210kcal
Cost $7–$9
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 2 (14.5-ounce) cans whole peeled tomatoes, or 5–6 large fresh ripe tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon sugar optional, balances acidity
- 2 cups vegetable broth or chicken broth
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional, for a little heat
- ⅓ cup heavy cream or full-fat coconut milk
- ½ cup fresh basil leaves roughly torn
- Parmesan cheese for garnish (optional)
- Croutons or crusty bread for serving (optional)
Instructions
- Step 1: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent.
- Step 2: Stir in the minced garlic and cook for another 1 minute, just until fragrant. Be careful not to let it brown.
- Step 3: Add the tomato paste and stir for a minute to deepen the flavor. Then pour in the canned (or fresh) tomatoes with their juices.
- Step 4: Break the tomatoes up with your spoon. Add vegetable broth, salt, pepper, oregano, red pepper flakes, and sugar. Stir well.
- Step 5: Bring the mixture to a simmer and let it cook uncovered for 20 minutes. Stir occasionally to prevent sticking.
- Step 6: Remove the pot from heat. Add fresh basil leaves. Using an immersion blender (or working in batches with a countertop blender), blend until completely smooth and velvety.
- Step 7: Return the soup to low heat. Stir in the heavy cream and let it gently warm through for 2–3 minutes.
- Step 8: Taste and adjust seasoning as needed. Ladle into bowls and top with grated Parmesan and fresh basil if desired.
Notes
1. Use Good-Quality Tomatoes: Whether canned or fresh, choose ripe, sweet tomatoes for the best flavor. San Marzano canned tomatoes are especially rich and flavorful.
2. Don’t Skip the Basil: Fresh basil adds that essential bright, herby note that transforms this soup from good to amazing. Add it just before blending for best results.
3. Cream is Optional but Recommended: While the soup is delicious without it, cream adds a rich, smooth texture. For a dairy-free version, use full-fat coconut milk.
4. Blend Carefully: If using a regular blender, blend in small batches and vent the lid slightly to let steam escape. Otherwise, pressure can build and cause splattering.
2. Don’t Skip the Basil: Fresh basil adds that essential bright, herby note that transforms this soup from good to amazing. Add it just before blending for best results.
3. Cream is Optional but Recommended: While the soup is delicious without it, cream adds a rich, smooth texture. For a dairy-free version, use full-fat coconut milk.
4. Blend Carefully: If using a regular blender, blend in small batches and vent the lid slightly to let steam escape. Otherwise, pressure can build and cause splattering.