Creamy Tomato Soup Basil (Printable Version)
Velvety blend of tomatoes, fresh basil, and cream for a comforting flavorful dish.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, minced
04 - 28 ounces canned whole tomatoes with juice (or 35 ounces fresh ripe tomatoes, peeled and chopped)
→ Liquids
05 - 2 cups vegetable broth
06 - 1/2 cup heavy cream
→ Herbs & Seasoning
07 - 1 teaspoon sugar
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon red pepper flakes (optional)
11 - 1/2 cup packed fresh basil leaves, roughly chopped
→ For Serving
12 - Extra basil leaves
13 - Drizzle of extra cream (optional)
14 - Freshly ground black pepper
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in the tomatoes with their juice if canned, vegetable broth, sugar, salt, black pepper, and red pepper flakes if using. Bring the mixture to a simmer.
04 - Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to blend flavors.
05 - Add the chopped basil leaves, then puree the soup using an immersion blender or in batches with a countertop blender until smooth.
06 - Stir in heavy cream and heat gently for 2 to 3 minutes. Adjust seasoning as needed.
07 - Ladle the hot soup into bowls. Garnish with extra basil leaves, a drizzle of cream if desired, and freshly ground black pepper.
# Expert Advice:
01 -
- It comes together in under 45 minutes but tastes like you spent all afternoon on it.
- The cream transforms tangy tomatoes into something buttery and luxurious without being heavy.
- A single pot and an immersion blender mean minimal cleanup while you eat.
02 -
- If you don't blend it smooth enough the first time, you'll notice—lumpy tomato soup feels unfinished no matter what, so take the extra 30 seconds to make sure.
- Adding cream to a boiling soup can cause it to break or curdle, which is why you lower the heat first and add it gently at the end.
03 -
- Roasting fresh tomatoes in a 200°C oven for 45 minutes before adding them concentrates their flavor and makes the soup taste deeper and more complex.
- If your soup tastes too acidic after blending, a tiny pinch more sugar (not salt) will balance it without making it taste sweet.