Creamy Tomato Basil Soup
This creamy tomato basil soup is a cozy, comforting dish that’s simple to make yet full of rich flavor. With fresh basil, ripe tomatoes, and a touch of cream, it’s the perfect bowl of warmth for any day of the week.
Ingredients
- For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 cans 28 oz each whole peeled tomatoes (or 2 lbs fresh ripe tomatoes)
- 2 cups vegetable or chicken broth
- For the Creamy Finish:
- 1 cup heavy cream or half-and-half
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1 cup fresh basil leaves
- Optional A pinch of red pepper flakes or grated parmesan for garnish
Instructions
- Step 1: Sauté the Aromatics
- Heat olive oil or butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Step 2: Add Tomatoes and Broth
- Pour in the tomatoes and broth. Break the tomatoes with a spoon, then bring to a simmer. Add sugar, salt, and pepper. Simmer for 15 minutes.
- Step 3: Blend Until Smooth
- Use an immersion blender to puree the soup until smooth. (Or carefully blend in batches in a regular blender.)
- Step 4: Stir in Cream and Basil
- Reduce heat to low, stir in cream, and add basil leaves. Let them wilt for a minute, then taste and adjust seasoning.
Notes
- Use ripe or high-quality tomatoes for the best flavor.
- A small amount of sugar or cream helps balance acidity.
- Blend thoroughly for a smooth, luxurious texture.
- Add cream slowly to avoid curdling.