Hearty Cream of Tomato Basil Soup
Warm up your soul with this hearty cream of tomato basil soup, a classic comfort dish elevated with rich flavors and a velvety smooth texture. Made with ripe canned tomatoes, aromatic garlic, and fresh basil, this recipe balances tangy and creamy notes to perfection with the addition of heavy cream and a hint of sweetness from a touch of sugar. Simmered to perfection and blended until irresistibly smooth, this soup is perfect for cozy weeknight dinners or as a sophisticated appetizer for entertaining. Serve it piping hot, topped with a sprinkle of parmesan and paired with crusty bread or a gooey grilled cheese sandwich for the ultimate indulgence. Perfect for vegetarians and easily adaptable for non-vegetarian diets, this quick recipe comes together in under an hour, making it as convenient as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 2 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 cup heavy cream
- 0.5 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.25 cup parmesan cheese, grated (optional for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned tomatoes, including their juices, and use a wooden spoon to break them up slightly.
Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes uncovered.
Stir in the sugar, salt, black pepper, and crushed red pepper flakes if using. Let the soup continue to simmer for another 5 minutes.
Remove the pot from heat and allow the soup to cool slightly, about 5 minutes.
Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot, and blend until smooth.
Return the blended soup to the pot and place it back on the stove over low heat.
Stir in the heavy cream and chopped fresh basil, and cook for 5 minutes, stirring occasionally, until heated through.
Taste the soup and adjust seasoning with additional salt or black pepper if needed.
Ladle the soup into bowls and garnish with grated parmesan cheese if desired. Serve warm with crusty bread or grilled cheese.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 6229 mg | 271% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 44.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2100 mg | 45% | |
*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.
