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Creamy Tomato Basil Soup Recipe for Cozy Nights

Creamy Tomato Basil Soup Recipe for Cozy Nights

Creamy tomato basil soup is the ultimate comfort food, perfect for cozy nights in. With its rich, velvety texture and the bright flavor of fresh basil, this soup warms you from the inside out. Paired with crusty bread or a grilled cheese sandwich, it’s a satisfying meal that can be whipped up quickly on a weeknight.

Why You’ll Love This Recipe

This creamy tomato basil soup is not only delicious but also incredibly easy to make. It’s a one-pot wonder that delivers on flavor without demanding all your time. Whether you’re looking for a simple dinner or a comforting lunch, this recipe checks all the boxes.

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  • Rich and Creamy: The heavy cream adds a luxurious touch.
  • Fresh Flavors: Basil and tomatoes create a bright, aromatic profile.
  • Quick to Prepare: Ready in about 30 minutes!
  • Versatile: Perfect as a starter or main dish.
  • Kid-Friendly: A hit with both kids and adults.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, chopped
  • Additional basil leaves for garnish
  • Optional: crusty bread or grilled cheese for serving

How to Make Creamy Tomato Basil Soup

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent.
  2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  3. Pour in the crushed tomatoes and broth. Stir in the sugar, salt, and pepper. Bring the mixture to a simmer.
  4. Let the soup simmer for 15 minutes, allowing the flavors to meld.
  5. Remove the pot from heat and stir in the heavy cream and chopped basil.
  6. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches. Blend until creamy.
  7. Return the soup to the pot and heat gently over low heat until warmed through. Adjust seasoning as needed.
  8. Serve hot, garnished with additional basil leaves and a drizzle of cream if desired.

Tips for the Best Results

  • For extra depth of flavor, roast the tomatoes before adding them to the pot.
  • Use fresh, high-quality tomatoes when in season for a burst of natural sweetness.
  • Adjust the cream to your preference; less cream will yield a lighter soup, while more will enhance the richness.

Easy Variations

  • Add a pinch of red pepper flakes for a hint of heat.
  • Substitute half of the heavy cream with coconut milk for a dairy-free version.
  • Toss in some cooked pasta or rice for a heartier soup.

What to Serve With It

  • Grilled cheese sandwiches for a classic combo.
  • A fresh garden salad to balance the richness.
  • Crusty sourdough or baguette for dipping.

Storage and Reheating

Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; just be sure to leave out the cream before freezing and add it in when reheating.

Recipe Card

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

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, chopped
  • Additional basil leaves for garnish
  • Optional: crusty bread or grilled cheese for serving

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent.
  2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  3. Pour in the crushed tomatoes and broth. Stir in the sugar, salt, and pepper. Bring the mixture to a simmer.
  4. Let the soup simmer for 15 minutes, allowing the flavors to meld.
  5. Remove the pot from heat and stir in the heavy cream and chopped basil.
  6. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches. Blend until creamy.
  7. Return the soup to the pot and heat gently over low heat until warmed through. Adjust seasoning as needed.
  8. Serve hot, garnished with additional basil leaves and a drizzle of cream if desired.

Notes: For a lighter version, reduce the amount of cream or substitute with coconut milk.

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