Creamy Tomato Basil Soup Recipe
This Creamy Tomato Basil Soup is comforting, flavorful, and so easy to make. Made with simple ingredients like tomatoes, fresh basil, cream, and garlic, it’s the perfect meal for chilly days or when you’re craving something cozy. Pair it with a grilled cheese sandwich or crusty bread for a satisfying lunch or dinner that everyone will love.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender (to puree the soup)
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 2 (28 oz) cans of whole peeled tomatoes (or 4 cups fresh tomatoes, chopped)
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream (or milk for a lighter option)
- 1/4 cup fresh basil leaves (plus more for garnish)
- 1 tsp sugar (optional, to balance acidity)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional toppings: Grated Parmesan cheese or red pepper flakes
Instructions
- Heat 2 tbsp olive oil or butter in a large pot over medium heat.
- Add the chopped onion and cook for 5-7 minutes until softened.
- Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Add the canned or fresh tomatoes (with their juices) to the pot.
- Pour in the chicken or vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low.
- Simmer for 20-25 minutes, stirring occasionally, to let the flavors meld.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup in batches to a blender.)
- Return the soup to the pot.
- Stir in the heavy cream and fresh basil leaves.
- Simmer for 5 more minutes, then season with salt, pepper, and sugar (if using).
- Ladle the soup into bowls. Garnish with fresh basil leaves, Parmesan cheese, or red pepper flakes if desired.