Tomato Basil Soup Recipe
A creamy blend of tomatoes and fresh basil, perfect for a comforting bowl of soup.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine American
Large pot for sautéing the aromatics and simmering the soup Ladle for serving the soup into bowls
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 28 ounces canned whole tomatoes undrained
- 1 cup vegetable broth or chicken broth
- ½ cup heavy cream
- 1 teaspoon sugar optional, to balance acidity
- Salt and pepper to taste
- ¼ cup fresh basil leaves chopped
- Parmesan cheese and croutons optional, for garnish
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-5 minutes.
Simmer the Soup: Add the canned tomatoes (with juices) and vegetable broth to the pot. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
Blend Until Smooth: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches.
Add Cream and Basil: Stir in the heavy cream, sugar (if using), and fresh basil. Simmer for another 5 minutes. Season with salt and pepper to taste.
Serve and Garnish: Ladle the soup into bowls and garnish with Parmesan cheese, croutons, or a drizzle of olive oil if desired.
- For a vegan option, substitute heavy cream with coconut cream and use vegetable broth.
- Roasting the canned tomatoes with a drizzle of olive oil and garlic before adding them to the pot enhances the flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Keyword comfort food, soup