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creamy tomato basil soup

This creamy tomato basil soup is a rich, comforting, and easy-to-make classic that blends ripe tomatoes, fresh basil, and cream into a smooth and flavorful bowl perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans 28 oz each crushed tomatoes (or fresh roasted tomatoes)
  • 2 cups vegetable or chicken broth
  • 1 teaspoon sugar balances acidity
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano optional
  • 1 cup heavy cream or coconut milk for dairy-free
  • ½ cup fresh basil leaves chopped
  • Parmesan cheese for garnish (optional)

Method
 

  1. Sauté – 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.
  2. Simmer – Add crushed tomatoes, broth, sugar, salt, pepper, and oregano. Stir well and bring to a boil. Reduce heat and let simmer for 15–20 minutes.
  3. Blend – Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
  4. Finish – Return soup to low heat. Stir in heavy cream and fresh basil. Simmer for 5 more minutes.
  5. Serve – Ladle into bowls, top with Parmesan and basil, and serve with crusty bread or grilled cheese.

Notes

  • For extra flavor, roast fresh tomatoes with garlic and onion before blending.
  • Make it vegan by using coconut milk or cashew cream.
  • Freeze leftovers in airtight containers for up to 3 months.