Creamy Tomato Soup with Basil (Printable)

Velvety tomato soup blended with fresh basil and cream for a smooth, comforting taste.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole peeled tomatoes or ripe fresh tomatoes, chopped

→ Liquids

05 - 2 cups vegetable broth
06 - ½ cup heavy cream

→ Herbs & Seasonings

07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - 1 handful fresh basil leaves, plus extra for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in tomatoes with juices, vegetable broth, sugar, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
04 - Remove from heat. Add basil leaves. Using an immersion blender, or carefully transfer to a blender in batches, purée the soup until smooth.
05 - Stir in the heavy cream and gently reheat over low heat without boiling. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with extra basil leaves.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The cream makes it luxurious without masking the bright tomato flavor
  • Perfect for batch cooking and freezes beautifully for busy weeks
02 -
  • Never blend hot soup in a regular blender without venting or it will explode everywhere
  • Adding cream at the very end prevents it from separating or curdling
  • Taste and adjust seasoning after blending since flavors concentrate
03 -
  • Use San Marzano tomatoes if you can find them for the sweetest, most authentic flavor
  • A pinch of red pepper flakes adds subtle warmth that balances the cream

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