There is something about a bowl of tomato soup that just makes everything feel okay. On the nights when the day has been long and nobody can agree on what to eat, this is what I make. It started as a shortcut dinner—canned tomatoes, some butter, whatever basil was left in the fridge—but it became the meal my kids actually ask for. My youngest likes to dunk grilled cheese into it until the bread is practically falling apart, and honestly, that is the best way to eat it. This recipe takes about 30 minutes from start to bowl, and the leftovers heat up even better the next day. If you are looking for a dinner that feels like a warm hug without a lot of effort, this is it.
Creamy Tomato Basil Soup
A velvety, comforting tomato soup with fresh basil and a touch of cream. Ready in 30 minutes and perfect with crusty bread.
Ingredients
Method
- Melt butter in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and vegetable broth. Stir in sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
- Stir in heavy cream and fresh basil. Heat through for 2 minutes. Serve with crusty bread and a sprinkle of fresh basil on top.
Notes
For a lighter version, substitute the heavy cream with half-and-half or coconut cream. This soup freezes beautifully for up to 3 months.
