Creamy Tomato Soup with Basil (Printable)
A velvety blend of ripe tomatoes and fresh basil with creamy richness—ready in 40 minutes for cozy comfort.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole tomatoes with juice
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 2 cups vegetable broth
07 - ½ cup heavy cream
→ Herbs & Seasonings
08 - 1 teaspoon sugar
09 - Salt and freshly ground black pepper
10 - 1 small bunch fresh basil leaves
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and diced carrot; sauté for 5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Pour in canned tomatoes with their juice, vegetable broth, sugar if using, salt, and pepper. Bring the mixture to a gentle simmer.
04 - Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
05 - Remove from heat. Add fresh basil leaves and let them steep in the hot soup for 2-3 minutes.
06 - Using an immersion blender, puree the soup until completely smooth and velvety. Alternatively, work in batches using a countertop blender, filling only halfway and venting lid.
07 - Stir in heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Reheat gently if necessary. Ladle into bowls and garnish with fresh basil leaves. Serve immediately with crusty bread.
# Expert Tips:
01 -
- It comes together faster than you can order takeout.
- The fresh basil makes it taste like something from a fancy bistro.
02 -
- Hot soup expands rapidly in a blender so be careful.
- Letting it simmer longer only deepens the flavor.
03 -
- Add a splash of balsamic vinegar for extra depth.
- Coconut milk works great if you want it dairy free.