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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (28 oz each) crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped plus extra for garnish
  • 1 tsp sugar
  • Salt and pepper to taste

Method
 

  1. Melt butter in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Pour in crushed tomatoes and vegetable broth. Stir in sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes.
  4. Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
  5. 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.