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Looking for a warm hug in a bowl? This Creamy Tomato Basil Soup is the answer to your cozy night cravings. With its velvety texture and rich, vibrant flavor, this soup is perfect for a quick weeknight dinner or a comforting lunch. Plus, it’s incredibly easy to whip up, making it a staple in your kitchen for those chilly evenings.
Why You’ll Love This Recipe
This creamy tomato basil soup is everything you want in a comforting dish. It’s quick, satisfying, and bursting with fresh flavors. Here’s why you’ll keep coming back for more:
- Ready in under 30 minutes.
- Uses simple, pantry-friendly ingredients.
- Rich and creamy texture that’s incredibly satisfying.
- Fresh basil adds a delightful herbaceous note.
- Perfect for pairing with crusty bread or a grilled cheese sandwich.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped, plus extra for garnish
- Salt and pepper to taste
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 translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the crushed tomatoes, vegetable broth, sugar, and dried oregano. Bring the mixture to a simmer and cook for 10 minutes, letting the flavors meld.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Return the soup to the pot and stir in the heavy cream and chopped basil. Season with salt and pepper to taste. Heat the soup over low for another 5 minutes, ensuring it doesn’t boil.
- Serve hot, garnished with extra basil leaves.
Tips for the Best Results
- For a deeper flavor, roast the tomatoes in the oven before adding them to the soup.
- Adjust the cream according to your preference for richness; you can substitute half-and-half for a lighter version.
- Use fresh basil for the best flavor, but dried basil can work in a pinch—just reduce the quantity.
Easy Variations
- For a spicy kick, add a pinch of red pepper flakes when sautéing the onions.
- Blend in a handful of spinach for added nutrition and vibrant color.
- Replace half of the heavy cream with coconut milk for a dairy-free option.
What to Serve With It
- A classic grilled cheese sandwich for that ultimate comfort meal.
- Crunchy garlic bread to soak up every drop of the soup.
- A fresh side salad to balance the creamy richness.
Storage and Reheating
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Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally. If the soup thickens, add a splash of vegetable 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 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped, plus extra for garnish
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the crushed tomatoes, vegetable broth, sugar, and dried oregano. Bring the mixture to a simmer and cook for 10 minutes, letting the flavors meld.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Return the soup to the pot and stir in the heavy cream and chopped basil. Season with salt and pepper to taste. Heat the soup over low for another 5 minutes, ensuring it doesn’t boil.
- Serve hot, garnished with extra basil leaves.
Notes: For a deeper flavor, roast the tomatoes before adding them. Adjust cream for richness as desired.
