Creamy Tomato Soup Basil (Printable)

Velvety tomato and cream blend with fresh basil offers a comforting, classic flavor.

# What goes in:

→ 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

# Directions:

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 and add basil leaves. Using an immersion blender or carefully transferring to a blender in batches, purée until smooth.
05 - Stir in 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 Advice:

01 -
  • The balance of cream and bright tomatoes creates that restaurant quality texture without any fancy techniques
  • This soup freezes beautifully so you can always have comfort food ready on busy weeknights
02 -
  • Never boil the soup after adding cream or it may separate and become grainy
  • Blending hot soup in a regular blender requires removing the center cap and covering with a towel to prevent steam explosions
03 -
  • Use an immersion blender if possible to avoid transferring hot liquid and risking burns
  • Taste your canned tomatoes before adding sugar since some brands are naturally sweeter than others

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