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Creamy Tomato Basil Soup with Cheese

Creamy Tomato Basil Soup with Cheese

Warm up your weeknight dinners with this Creamy Tomato Basil Soup with Cheese. This comforting bowl of goodness is bursting with flavor, thanks to the rich tomatoes, fresh basil, and a decadent swirl of cream. Topped with melty cheese, it’s the perfect companion for a cozy evening at home.

Why You’ll Love This Recipe

This soup is not just delicious; it’s also quick and easy to make, making it an ideal choice for busy weekdays. Here’s why it stands out:

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  • Comforting: A warm hug in a bowl, perfect for chilly nights.
  • Quick Prep: Ready in about 30 minutes, so you can enjoy it without the wait.
  • Flavorful: The combination of tomatoes and fresh basil creates a vibrant taste.
  • Customizable: Easily adjust the ingredients to suit your preferences.
  • Cheesy Goodness: The addition of cheese elevates this soup to a new level.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 cup heavy cream
  • 1/2 cup fresh basil, chopped
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese, for garnish
  • Extra basil leaves, for garnish

How to Make Creamy Tomato Basil Soup

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  3. Add the crushed tomatoes, broth, and oregano to the pot. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
  4. Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a blender, blending until silky.
  5. Return the blended soup to the pot over low heat. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste. Heat the soup gently until warmed through, about 5 minutes.
  6. Serve hot, garnished with shredded mozzarella cheese and extra basil leaves.

Tips for the Best Results

For optimal flavor and texture, consider the following:

  • Use fresh basil for a brighter flavor.
  • Blend the soup thoroughly for a silky consistency.
  • Adjust the seasoning according to your taste preferences.
  • For a spicier kick, add a pinch of red pepper flakes.

Easy Variations

  • Swap half of the heavy cream for coconut milk for a dairy-free version.
  • Add sautéed vegetables like bell peppers or carrots for extra nutrition.
  • Incorporate cooked pasta or rice for a heartier meal.
  • Top with crispy bacon or croutons for added texture.

What to Serve With It

This creamy tomato basil soup pairs well with:

  • Grilled cheese sandwiches for a classic combo.
  • Crusty bread or baguette for dipping.
  • Simple green salad for a refreshing side.
  • Garlic knots or breadsticks for an extra treat.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of broth or water to reach your desired consistency.

Recipe Card

Recipe Name: Creamy Tomato Basil Soup with Cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 cup heavy cream
  • 1/2 cup fresh basil, chopped
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese, for garnish
  • Extra basil leaves, for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  3. Add the crushed tomatoes, broth, and oregano to the pot. Bring the mixture to a simmer and let it cook for 10 minutes.
  4. Remove the pot from heat and carefully blend the soup using an immersion blender until smooth.
  5. Return the blended soup to the pot over low heat. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste and heat gently.
  6. Serve hot, garnished with shredded mozzarella cheese and extra basil leaves.

Notes: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.

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