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Looking for a cozy dish that warms the soul and satisfies your cravings? This Creamy Tomato Basil Soup is your answer! It’s packed with rich flavors and a velvety texture, making it the perfect comfort food for a chilly night in. Plus, it’s easy to whip up in less than 30 minutes, so you can spend more time enjoying it and less time in the kitchen.
Why You’ll Love This Recipe
This soup is a delightful blend of simplicity and flavor. The vibrant tomatoes paired with fresh basil create a symphony of taste that’s hard to resist. Not only is it delicious, but it’s also versatile and can be enjoyed in numerous ways.
- Quick and easy to prepare
- Rich, creamy texture
- Fresh, vibrant flavors
- Perfect for pairing with crusty bread or grilled cheese
- Great for meal prep or freezing
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup fresh basil leaves, chopped (plus more for garnish)
- Parmesan cheese, grated (for garnish, optional)
How to Make Creamy Tomato Basil Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, sugar, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
- Reduce the heat and let it simmer for 15 minutes, stirring occasionally.
- Remove the pot from heat and stir in the heavy cream and chopped basil.
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the blended soup to the pot and heat gently for a few minutes if necessary. Adjust seasoning if needed.
- Serve hot, garnished with additional basil and a sprinkle of Parmesan cheese if desired.
Tips for the Best Results
- Use high-quality canned tomatoes for the best flavor.
- Fresh basil adds a bright note; don’t skip it!
- For a spicier kick, add a pinch of red pepper flakes.
- Blend the soup to your desired consistency—smooth or chunky, it’s your choice!
Easy Variations
- Replace heavy cream with coconut milk for a dairy-free option.
- Add roasted red peppers for a smoky flavor.
- Incorporate cooked pasta or rice for a heartier soup.
- Toss in some sautéed vegetables like bell peppers or carrots for added nutrition.
What to Serve With It
- Crusty sourdough bread for dipping
- Grilled cheese sandwiches for a classic pairing
- A simple green salad for a refreshing contrast
- Garlic breadsticks for extra indulgence
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. If the soup thickens, add a splash of broth or water to reach your desired consistency.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup fresh basil leaves, chopped (plus more for garnish)
- Parmesan cheese, grated (for garnish, optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, sugar, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
- Reduce the heat and let it simmer for 15 minutes, stirring occasionally.
- Remove the pot from heat and stir in the heavy cream and chopped basil.
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the blended soup to the pot and heat gently for a few minutes if necessary. Adjust seasoning if needed.
- Serve hot, garnished with additional basil and a sprinkle of Parmesan cheese if desired.
Notes: Store leftovers in an airtight container for up to 4 days. Reheat on the stove, adding a splash of broth or water if needed.
