Creamy Tomato Basil Soup
Indulge in the ultimate comfort food with this Creamy Tomato Basil Soup, a luscious blend of ripe tomatoes, fragrant basil, and rich heavy cream that’s guaranteed to warm your soul. This easy-to-make recipe starts with a simple sauté of onions and garlic, followed by a simmer of juicy canned tomatoes and low-sodium vegetable broth, creating a perfectly balanced base. Fresh basil adds a burst of herbal brightness, while a touch of sugar enhances the natural sweetness of the tomatoes. After a quick blitz with an immersion blender for a silky-smooth texture, a splash of cream takes this timeless favorite to the next level of indulgence. Ready in just 35 minutes, this savory, creamy soup is perfect for a quick lunch, a cozy appetizer, or paired with crusty bread and a crisp salad for a complete meal. Whether you're looking for a comforting weeknight dinner or a crowd-pleasing starter, this tomato basil soup is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup fresh basil leaves, loosely packed
- 0.5 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the chopped onion and sauté for 5-7 minutes, until the onion is soft and translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the canned tomatoes with their juices, breaking them up with a spoon or spatula as they cook.
Pour in the vegetable broth and stir to combine.
Add the fresh basil leaves, sugar, salt, and black pepper. If desired, add crushed red pepper flakes for a bit of heat.
Bring the soup to a gentle simmer and cook for 15 minutes, allowing the flavors to meld together.
Remove the pot from heat and allow the soup to cool slightly before blending.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until smooth, and then return it to the pot.
Stir in the heavy cream and heat on low for 2-3 minutes, being careful not to boil the soup.
Taste and adjust seasoning as needed. Serve hot, garnished with additional basil leaves or a drizzle of cream if desired.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 44.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
