Creamy Tomato Basil Soup (Printable)

Smooth tomato blend with fresh basil and cream for cozy, flavorful warmth.

# What you'll need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 lbs ripe tomatoes, roughly chopped (or 2 cans [14 oz each] whole peeled tomatoes)

→ Liquids

05 - 2 cups vegetable broth

→ Dairy

06 - 1/2 cup heavy cream

→ Seasonings & Herbs

07 - 1 teaspoon sugar (optional, to taste)
08 - Salt and freshly ground black pepper, to taste
09 - 1 small bunch fresh basil leaves, torn, plus extra for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes, until soft and translucent.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes (with their juices if using canned) and cook for 5 minutes, stirring occasionally.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until tomatoes are very soft.
05 - Remove from heat. Add most of the basil leaves, reserving a few for garnish.
06 - Blend the soup using an immersion blender or carefully in batches in a regular blender until smooth.
07 - Return the soup to low heat. Stir in heavy cream and sugar (if using). Season with salt and pepper to taste. Heat gently until warmed through—do not boil.
08 - Ladle into bowls, garnish with extra basil leaves, and serve hot.

# Expert Suggestions:

01 -
  • This soup comes together in under an hour but tastes like it simmered all day
  • The fresh basil at the end makes everything taste brighter and more alive
  • Its naturally gluten free and easily adapted for vegan friends
02 -
  • Never boil the soup after adding cream or it might separate and look curdled instead of smooth and creamy
  • Let the soup cool slightly before blending in a regular blender, hot soup expands violently and can blow the lid right off
  • Straining through a fine sieve takes extra effort but creates the most silken restaurant style texture
03 -
  • Use an immersion blender if possible, it keeps the mess contained and lets you control the exact texture you want
  • Taste your tomatoes first, really sweet ones might not need the sugar at all while canned ones usually do

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