Creamy Tomato Basil Soup (Print version)

Velvety tomato soup with fresh basil and cream, perfect for warming chilly days with rich flavors.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 pounds ripe tomatoes, roughly chopped (or 2 cans, 28 ounces each, whole peeled tomatoes)

→ Liquids

05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste

→ Herbs & Spices

07 - 1 teaspoon sugar (optional)
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 cup fresh basil leaves, packed

→ Dairy

11 - 1/2 cup heavy cream

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, approximately 5 minutes.
02 - Add minced garlic and cook until fragrant, about 1 minute.
03 - Incorporate the chopped or canned tomatoes with their juices along with tomato paste. Cook for 5 to 7 minutes to allow tomatoes to break down.
04 - Pour in vegetable broth and bring mixture to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
05 - Stir in sugar (if using), salt, pepper, and fresh basil leaves. Continue simmering for an additional 5 minutes.
06 - Remove from heat and purée soup until smooth using an immersion blender or a countertop blender in batches.
07 - Return puréed soup to low heat. Stir in heavy cream and warm gently for 2 to 3 minutes, avoiding boiling.
08 - Taste and adjust salt and pepper as needed. Ladle into serving bowls, garnish with extra basil leaves and a drizzle of cream.

# Expert Advice:

01 -
  • It tastes like you've been simmering it for hours when it's really done in under 45 minutes.
  • You probably have most of these ingredients already, and the ones you don't are worth keeping on hand.
  • One batch makes enough to freeze and forget about until a random weeknight calls for comfort food.
02 -
  • If your soup tastes too acidic, don't dump salt in—add a pinch of sugar or a teaspoon of butter, which rounds out the flavor in a way salt alone can't.
  • The immersion blender changes everything; it gives you a silky texture you can't get from just mashing, and it's honestly my favorite kitchen investment.
  • Canned tomatoes from Italy often taste better than fresh supermarket tomatoes in winter, so never feel bad about using them.
03 -
  • Make a double batch and freeze half in portions; it reheats beautifully and tastes even better after a day or two as flavors settle.
  • Swirl a little cream on top right before serving, not just for looks but because it softens any sharp edges and adds richness that changes the whole experience.

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