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Creamy Tomato Basil Soup

Creamy Tomato Basil Soup Recipe

This Creamy Tomato Basil Soup is rich and creamy, and delicious for a strong basil flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2 28-ounce cans whole peeled tomatoes
  • 3 cups vegetable broth
  • 1 cup fresh basil leaves loosely packed
  • ½ cup heavy cream
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • 1 tsp sugar optional, if tomatoes are acidic
Optional For Serving
  • Fresh basil leaves
  • Grated parmesan cheese
  • Crusty bread
  • Grilled cheese sandwich

Equipment

  • 1 Food processor
  • 1 Stock pot
  • 1 Sharp knife
  • 1 Wooden spoon
  • 1 Measuring cups and spoons
  • 1 Cutting board

Method
 

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the diced onion and cook for 6 to 8 minutes until softened and lightly golden.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the tomatoes and vegetable broth. Break up the tomatoes with a spoon.
    tomatoes juice
  5. Bring to a gentle simmer and cook for 20 to 25 minutes.
    Puree tomatoes mixture
  6. Stir in the fresh basil leaves.
  7. Blend the soup until completely smooth using an immersion blender or countertop blender.
  8. Reduce the heat to low and stir in the heavy cream.
  9. Season with salt, black pepper, and optional sugar if needed.
  10. Warm gently for 2 to 3 minutes without boiling.
  11. Serve hot with fresh basil, parmesan cheese, and crusty bread if desired.

Notes

  • You can use heavy cream instead of the coconut cream and add crotons on top.
  • San Marzano tomatoes produce the richest flavor.
  • Fresh basil is strongly recommended over dried basil. For a deeper flavor, roast the tomatoes and garlic before making the soup.
  • For a dairy-free version, replace the cream with coconut milk, oat cream, or cashew cream.
  • If the soup becomes too thick, add additional broth until the desired consistency is reached.