Creamy Tomato Soup Basil (Printable)

Smooth tomato blend enhanced with fresh basil and a touch of cream for a comforting dish.

# What you'll need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole tomatoes with juices, or 2.2 lbs ripe fresh tomatoes, chopped

→ Dairy

05 - 1/2 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings & Herbs

07 - 1 teaspoon sugar
08 - Salt and freshly ground black pepper, to taste
09 - 1/4 teaspoon red pepper flakes (optional)
10 - 1/2 cup packed fresh basil leaves, plus extra for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 4 to 5 minutes until softened and translucent. Stir in garlic and cook for 1 minute until fragrant.
02 - Add tomatoes with their juices, vegetable broth, sugar, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
03 - Add fresh basil leaves, then use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
04 - Stir in the heavy cream and heat gently over low heat for 2 to 3 minutes. Adjust seasoning to taste.
05 - Ladle into bowls and serve hot, garnished with extra basil leaves and a drizzle of cream if desired.

# Expert Suggestions:

01 -
  • This soup tastes expensive even when your grocery budget is laughing at you.
  • The blender does the hard work, so you can pretend youre a professional with minimal effort.
02 -
  • Blending hot soup in a countertop blender without venting the lid will explode tomato across your ceiling, so remove the center cap and cover with a towel.
  • Adding basil before blending preserves its color and flavor, while stirring it in afterward leaves you with brown flecks and disappointment.
03 -
  • If your tomatoes are particularly acidic, a pinch more sugar or a tiny splash of balsamic vinegar at the end rounds things out better than adding salt.
  • For an extra silky texture, pass the blended soup through a fine mesh sieve, though this is entirely optional and slightly fussy.

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