Creamy Tomato Soup with Basil (Printable)

Smooth tomato and basil blend with a touch of cream for cozy, flavorful warmth.

# What you'll need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2.2 lbs ripe tomatoes, roughly chopped (or 2 x 14 oz cans whole peeled tomatoes)

→ Liquids

05 - 2 cups vegetable stock
06 - 1/2 cup heavy cream

→ Herbs & Seasonings

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

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until softened but not browned.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes with juices. Cook for 5 minutes, stirring occasionally, until tomatoes begin to break down.
04 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
05 - Add fresh basil leaves. Use an immersion blender or transfer to a countertop blender to purée until completely smooth.
06 - Return soup to pot if using a countertop blender. Stir in heavy cream and sugar if using. Season with salt and pepper to taste. Gently reheat until hot but not boiling.
07 - Ladle into bowls and garnish with extra fresh basil leaves. Serve warm.

# Expert Suggestions:

01 -
  • It transforms humble canned tomatoes into something restaurant worthy with almost zero effort
  • The cream creates this luxurious silkiness that makes people think you labored for hours
  • Fresh basil at the end is the secret that makes everyone ask what you did differently
02 -
  • Hot soup and cold cream will curdle every single time, so let the soup cool slightly first
  • Blending hot soup requires caution, either use an immersion blender or vent your blender regularly
03 -
  • A splash of balsamic vinegar at the end creates that restaurant depth nobody can quite identify
  • Grate a tiny bit of fresh nutmeg over each bowl, it's a classic French technique that surprisingly works

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