Creamy Tomato Basil Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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This Creamy Tomato Basil Soup is your perfect comfort in a bowl. It’s rich, velvety, and bursts with the fresh flavors of ripe tomatoes and aromatic basil. Perfect for a cozy night in or a light lunch with friends.

Ingredients for Creamy Tomato Basil Soup

The foundation of this soup is the humble olive oil, which provides a smooth base for sautéing. The onion adds a touch of sweetness while the garlic brings a fragrant depth. Our star, the ripe tomatoes, offer a robust, juicy flavor that’s essential for this soup. The vegetable broth enhances the overall taste without overpowering. We use heavy cream for that luxurious, creamy texture, and the fresh basil leaves deliver a vibrant, herby note. Finally, a pinch of salt and black pepper ties everything together.

Tips & Tricks

  • If your tomatoes are a bit acidic, add a teaspoon of sugar while simmering to balance the flavors.
  • For a thicker soup, reduce the amount of broth or let it simmer a little longer.
  • To make it vegan, substitute heavy cream with coconut cream or a dairy-free alternative.

Serving Suggestions

This soup pairs beautifully with a crusty artisan bread or a grilled cheese sandwich for a classic combination. It also works well as a starter for a dinner party, setting the stage for a delightful meal.

Frequently Asked Questions

Can I use canned tomatoes?
Absolutely! Use about two 14-ounce cans of diced tomatoes if fresh ones aren’t available.
How long does it last in the fridge?
The soup can be stored in the fridge for up to 4 days. It also freezes well for up to 3 months.

Creamy Tomato Basil Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the chopped onion. Sauté until the onions turn translucent, which should take about 5 minutes. You’ll know it’s ready when your kitchen starts to smell like a cozy trattoria.

Next, add the minced garlic. Stir it around for just a minute until its fragrance blooms — it’s amazing how this little step can transform your dish.

Now, it’s time for the tomatoes. Stir them in and let them cook down for about 10 minutes. You want them to soften up and break down a bit, releasing their juices.

Pour in the vegetable broth and bring everything to a gentle simmer. Let it cook for about 15 minutes. This is where the magic happens, as all the flavors start to come together.

Once the tomatoes are nice and soft, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, a regular blender works just fine — just be careful with the hot liquid!

Stir in the heavy cream and chopped basil. Give it a good stir, then season with salt and black pepper to your liking. Let it simmer for another 5 minutes to meld the flavors, then remove from heat.

And there you have it — serve it warm and enjoy the comforting, creamy goodness!

Why You'll Love This Recipe

  • Quick and easy to make — ready in under an hour.
  • Uses fresh, seasonal ingredients for the best flavors.
  • Rich and creamy without being overly heavy.
  • Perfect for meal prep — tastes even better the next day!

Ingredients

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 lbs ripe tomatoes, diced
1 cup vegetable broth
1 cup heavy cream
1/4 cup fresh basil leaves, chopped
1 tsp salt
1/2 tsp black pepper

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Stir in diced tomatoes and cook for 10 minutes, allowing them to soften.
4. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes, allowing flavors to meld.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in heavy cream and chopped basil, and season with salt and black pepper.
7. Simmer for another 5 minutes, then remove from heat and serve warm.

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