Print

Creamy Tomato Basil Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and comforting bowl of creamy tomato basil soup made with ripe tomatoes, fresh basil, and a touch of cream.

Ingredients

Scale
  • 2 tbsp olive oil or unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 lb ripe tomatoes, roughly chopped (or two 28-oz cans whole peeled tomatoes)
  • 2 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup heavy cream or half-and-half
  • 1/2 cup fresh basil leaves, packed, plus extra for garnish
  • 1 tsp sugar (optional, to balance acidity)
  • Salt and black pepper to taste
  • Grated Parmesan for serving (optional)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and a pinch of salt. Cook until soft and translucent, about 6–8 minutes.
  2. Stir in minced garlic and cook 30–60 seconds until fragrant.
  3. Add chopped fresh tomatoes (or canned tomatoes with their juices) and broth. Bring to a simmer.
  4. Simmer uncovered for 20–25 minutes to concentrate flavors. If using whole canned tomatoes, break them up with a spoon as they cook.
  5. Remove from heat. Add fresh basil leaves and let cool slightly. Use an immersion blender to puree until smooth. Alternatively, carefully transfer to a blender and blend in batches.
  6. Return to low heat and stir in cream. Warm gently—not boiling—until heated through. Adjust salt, pepper, and a pinch of sugar if needed. Serve topped with basil and grated Parmesan if desired.

Notes

For a smoky depth, roast the tomatoes and garlic first. This soup keeps well for up to 4 days in the fridge and can be frozen for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/creamy-tomato-basil-soup/

×