Description
This Creamy Tomato Basil Soup is rich, velvety, and bursting with sweet tomato flavor and fresh basil. It’s easy to make in under an hour and so much better than anything from a can!
Ingredients
Units
Scale
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 (28 oz) can whole or crushed tomatoes
- 1 tablespoon tomato paste (for depth)
- 1 teaspoon sugar (optional, helps balance acidity)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning (optional)
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream, half-and-half, or full-fat coconut milk
- 1/2 cup fresh basil leaves, chopped (plus more for garnish)
- Grated Parmesan (optional topping)
Instructions
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Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic and cook for 1 minute, until fragrant.
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Add Tomatoes & Simmer:
- Add canned tomatoes, tomato paste, sugar, salt, pepper, and oregano.
- Pour in vegetable broth, stir well, and bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes.
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Blend & Add Cream:
- Remove from heat and add fresh basil.
- Use an immersion blender to puree until smooth (or carefully blend in batches).
- Stir in cream and reheat gently—don’t boil. Taste and adjust seasoning.
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Serve & Garnish:
- Ladle into bowls, top with fresh basil, Parmesan, or a swirl of cream.
- Serve with grilled cheese or a slice of toasted sourdough!
Notes
- For a dairy-free version, use coconut milk or cashew cream.
- Add red pepper flakes for a spicy kick.
- Want it chunkier? Skip blending or blend just half the soup.