Creamy Tomato Basil Soup
This classic creamy tomato basil soup is rich, comforting, and full of fresh flavor. Perfect with a grilled cheese sandwich or crusty bread.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Ladle
Ingredients
For the Soup
- 2 tbsp olive oil or butter For sautéing.
- 1 medium onion Chopped.
- 3 cloves garlic Minced.
- 1 tbsp tomato paste Boosts tomato flavor.
- 1 can crushed tomatoes 28 oz (800g), or use fresh tomatoes if preferred.
- 2 cups vegetable broth Or chicken broth.
- ½ cup heavy cream or coconut milk For a creamy finish.
- ½ tsp salt To taste.
- ¼ tsp black pepper
- ½ tsp sugar Optional, balances acidity.
- ¼ cup fresh basil leaves Chopped or whole.
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add chopped onions and cook for 5 minutes until translucent.
- Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant.
- Add crushed tomatoes, broth, salt, pepper, sugar (if using), and basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy cream or coconut milk. Adjust seasoning if needed.
- Serve hot, garnished with extra basil, a drizzle of cream, or croutons if desired.
Notes
This soup freezes well and can be made dairy-free by using coconut milk. Pair with grilled cheese for the ultimate comfort meal.