This Creamy Tomato Basil Soup is velvety, rich, and bursting with the fresh, bright flavor of ripe tomatoes and aromatic basil. It’s the perfect comfort food for a cozy night in, yet elegant enough to serve at a dinner party. Using simple pantry ingredients and fresh herbs, this soup comes together in under 30 minutes and pairs beautifully with a grilled cheese sandwich or crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried oregano (optional)
- 1 cup heavy cream (or half-and-half for lighter option)
- ½ cup fresh basil leaves, chopped
- Fresh grated Parmesan cheese, for serving
Instructions
- Sauté Aromatics – Heat olive oil and butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add Tomatoes & Broth – Pour in the canned tomatoes with their juices, breaking them up with a wooden spoon. Add broth, sugar (if using), salt, pepper, and oregano. Stir well.
- Simmer – Bring the soup to a simmer, reduce heat, and cook for 15–20 minutes to allow the flavors to develop.
- Blend Until Smooth – Use an immersion blender directly in the pot, or transfer in batches to a blender, to puree until smooth.
- Add Cream & Basil – Return soup to low heat, stir in heavy cream and fresh basil. Heat through but do not boil.
- Serve – Ladle into bowls, top with Parmesan cheese, and enjoy warm.
Tips
- For extra depth of flavor, roast fresh tomatoes with olive oil and garlic before adding them to the soup.
- A pinch of red pepper flakes will give the soup a gentle heat.
- If you want a thicker soup, simmer it longer after blending to reduce the liquid.
- Use a high-quality canned tomato brand for the best taste.
Variations and Substitutions
- Dairy-Free – Swap the heavy cream for coconut milk or a cashew cream blend.
- Protein Boost – Stir in cooked shredded chicken or white beans after blending.
- Herb Variations – Replace basil with fresh parsley, thyme, or dill for a twist.
- Keto-Friendly – Reduce the onion and omit the sugar to lower carbs.
FAQs
Q: Can I make this ahead of time?
Yes! This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Q: Can I use fresh tomatoes instead of canned?
Absolutely. Use about 3 pounds of fresh ripe tomatoes, blanched and peeled, or roasted for extra flavor.
Q: How can I make it thicker?
Reduce the amount of broth slightly or simmer longer after blending. You can also stir in a small amount of tomato paste.
Serving Suggestions
- Pair with a gooey grilled cheese sandwich for the ultimate comfort meal.
- Serve with a fresh green salad and crusty baguette for a light lunch.
- Top with homemade croutons, a drizzle of olive oil, or extra basil leaves for presentation.
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