Creamy Tomato Basil Soup with Shredded Cheese

🔥 KITCHEN FINDS

3 Clever Kitchen Gadgets Worth Checking Out

These handy little gadgets make cooking easier — and they're actually pretty cool.

This Kitchen Gadget Sprays AND Pours Oil

One bottle for spraying, pouring and keeping cooking oil close at hand.

Check It Out on Amazon →

This Weird Little Tool Slices Watermelon for You

Slice, cube and grab watermelon with one ridiculously simple little gadget.

Check It Out on Amazon →

Mix & Pour Pancake Batter Without the Mess

Mix the batter right in the bottle, then squeeze it straight onto the griddle.

Check It Out on Amazon →

As an Amazon Associate, we earn from qualifying purchases.

Creamy Tomato Basil Soup with Shredded Cheese is the perfect comforting dish to warm you up on a chilly evening. This easily made soup is rich, vibrant, and bursting with flavor. The combination of canned tomatoes, fresh basil, and a generous splash of heavy cream creates a luscious consistency that’s topped off with melty shredded cheese. It’s a delightful weeknight meal that’s simple enough for any home cook to whip up.

Why You’ll Love This Recipe

This creamy tomato basil soup is not just delicious; it’s also quick and satisfying. Here’s why it’s a must-try:

• Comforting Flavor: The rich tomato base is enhanced by fresh basil and cream.
• Quick to Make: Ready in under 30 minutes!
• Versatile: Perfect as a starter or a light main dish.
• Freezes Well: Make a big batch and save some for later.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 cup shredded mozzarella cheese
• 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. Add the minced garlic and cook for another minute until fragrant, stirring constantly to avoid burning.
3. Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, dried oregano, salt, and pepper. Bring the mixture to a simmer.
4. Let the soup simmer for about 15 minutes, allowing the flavors to meld together.
5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
6. Return the pot to low heat, then stir in the heavy cream and chopped basil. Simmer for an additional 5 minutes until heated through.
7. Serve hot, topped with shredded mozzarella cheese and extra basil leaves for garnish.

Tips for the Best Results

• Use good quality canned tomatoes for the best flavor.
• Adjust the amount of heavy cream based on your preference for richness.
• For added depth, consider adding a splash of balsamic vinegar before serving.

Easy Variations

• For a spicy kick, add a pinch of red pepper flakes when sautéing the onions.
• Substitute half of the heavy cream with coconut milk for a dairy-free version.
• Add cooked pasta or rice for a heartier meal.

What to Serve With It

• A classic grilled cheese sandwich for dipping.
• Crusty bread or breadsticks for a satisfying crunch.
• A fresh green salad for a light side.

Storage and Reheating

📚 RECIPE LOVER FINDS

Love Trying New Recipes? Check These Out

Save your favorites, discover something different, or make meal planning a whole lot easier.

❤️ Love This Recipe? Save Your Favorites

Keep all those recipes you actually want to make again together in your own recipe book.

See It on Amazon →

🔥 Yep, Snoop Dogg Has a Cookbook

From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.

Check It Out on Amazon →

🥗 100+ Meals You Can Make Ahead

Simple make-ahead recipes and quick-assembly meals for making the week way easier.

See It on Amazon →

As an Amazon Associate, we earn from qualifying purchases.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it has thickened too much.

Recipe Card