This creamy tomato basil soup is the warm hug you need on a chilly day! With fresh tomatoes and fragrant basil, it’s comfort in a bowl.
Making this soup feels like a breeze! I whip it up in no time and enjoy it with a piece of crusty bread. Perfect for lunch or dinner—trust me, you’ll want seconds!
Key Ingredients & Substitutions
Olive Oil: This adds a lovely flavor when sautéing the onions and garlic. You can use other oils like avocado or canola if needed, but I recommend sticking to olive oil for that familiar taste in Italian dishes.
Onion: A medium onion gives the soup depth. If you’re in a pinch, shallots or a couple of green onions can swap in nicely. Just chop them up and use the same amount!
Crushed Tomatoes: These are the star of the soup! If fresh tomatoes are available, you can use about two pounds, but make sure to peel and chop them first. Canned whole tomatoes are another great option—just crush them up before adding.
Heavy Cream: This creates that creaminess we love. If you want a lighter option, half-and-half or whole milk can work. For dairy-free, try coconut milk or a nut-based cream for a different twist.
Fresh Basil: Nothing beats fresh basil for this recipe! If you can’t find it, dried basil can substitute but it won’t be as fragrant. Use about 1 teaspoon of dried basil instead.
How Do I Blend the Soup Smoothly Without Spills?
Blending the soup is where things can get messy if not handled carefully. Here’s how to do it smoothly:
- **Immersion Blender:** If you have one, use it directly in the pot. Just be sure to move it around to blend everything evenly, keeping it submerged.
- **Regular Blender:** If using a regular blender, fill it only halfway to allow steam to escape. Remove the center piece of the lid and cover with a towel to prevent splatters. Blend in batches for best results.
This blending step is crucial for the creamy texture, so take your time. You want a smooth soup—this is what makes it so comforting!
Easy Creamy Tomato Basil Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano (optional)
- 1 cup heavy cream or half-and-half
- 1/2 cup fresh basil leaves, chopped
- Croutons, for garnish
- Grated Parmesan cheese (optional), for garnish
How Much Time Will You Need?
This delicious creamy tomato basil soup takes about 10 minutes to prep and 30 minutes to cook, so you’ll have it on the table in about 40 minutes. Just let it simmer, blend, and enjoy the comforting flavors!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally until the onion becomes soft and translucent. Next, toss in the minced garlic and cook for an additional 1-2 minutes until you smell that delicious garlic aroma. Just be careful not to let it burn!
2. Combine and Simmer:
Now, pour in the crushed tomatoes and broth, and give it all a good stir to combine everything nicely. If you’re using sugar, add it in along with the salt, pepper, and oregano (if using). Bring the mixture to a gentle simmer, then let it cook uncovered for about 15-20 minutes. This will allow all those wonderful flavors to meld together!
3. Blend the Soup:
After simmering, remove the pot from heat. If you have an immersion blender, now is the time to use it! Blend the soup right in the pot until it’s smooth and creamy. If you don’t have one, carefully transfer the soup to a standard blender in batches. Just blend until smooth and then pour it back into the pot.
4. Add Cream and Basil:
Stir in the heavy cream and the chopped fresh basil, heating gently over low heat. Make sure not to boil the soup at this point; you just want to warm everything through. Taste your soup and adjust the seasoning with more salt and pepper as needed.
5. Serve and Enjoy:
Now you’re ready to serve! Ladle the soup into bowls and top with croutons, fresh basil leaves, and a sprinkle of grated Parmesan cheese if you like. Enjoy your comforting creamy tomato basil soup with a slice of your favorite crusty bread or alongside a grilled cheese sandwich for the ultimate meal!
FAQ for Easy Creamy Tomato Basil Soup
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! If you prefer fresh tomatoes, you can use about 2 pounds of ripe tomatoes. Just make sure to peel and chop them before adding to the pot. Cooking time may slightly increase as fresh tomatoes will take longer to break down.
How Can I Thicken the Soup Further?
If you want a creamier texture, you can blend in a small amount of cooked potato or use a tablespoon of cornstarch mixed with water, stirring it in during the simmering step. Allow it to cook for a few more minutes to thicken up nicely!
Can I Make This Soup Vegan?
Yes! To make the soup vegan, simply substitute the heavy cream with coconut milk, almond milk, or a plant-based cream alternative. Use vegetable broth as well to keep the recipe completely plant-based.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stove over low heat, stirring occasionally. You can also freeze it for up to 3 months—just thaw and reheat when you’re ready to enjoy it again!
