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Warm up your evenings with a bowl of Creamy Tomato Basil Soup that’s as comforting as it is delicious. This easy creamy tomato basil soup recipe combines the rich flavors of ripe tomatoes with fresh basil and a velvety finish of heavy cream. Perfect for a cozy night in, it’s simple enough for weeknight dinners yet elegant enough to impress guests. Grab a crusty loaf of bread for dipping, and you’re in for a treat!
Why You’ll Love This Recipe
This creamy tomato basil soup is a go-to for several reasons:
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- Comforting Flavor: The perfect blend of sweetness from tomatoes and aromatic basil creates a warm hug in a bowl.
- Quick and Easy: With minimal prep time, you can whip this up in under 30 minutes.
- Versatile Dish: Enjoy it as a light lunch or pair it with grilled cheese for a classic dinner.
- Fresh Ingredients: Utilizing canned tomatoes and fresh basil brings vibrant flavors to your table.
- Make Ahead: This soup keeps well, making it ideal for meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans of diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
How to Make Creamy Tomato Basil Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the canned tomatoes (with their juice), vegetable broth, sugar, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes.
- 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 blender.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream and chopped basil, and heat gently until warmed through, about 5 minutes. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with additional fresh basil leaves and a swirl of cream if desired.
Tips for the Best Results
For a richer flavor, consider roasting the tomatoes in the oven before adding them to the soup. Just toss them with a bit of olive oil, salt, and pepper, and roast at 400°F for about 25 minutes. This will deepen the tomato flavor and add a hint of sweetness.
Easy Variations
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Herb Infusion: Mix in other herbs such as thyme or parsley for a different flavor profile.
- Vegan Option: Substitute heavy cream with coconut cream and use vegetable broth to keep it plant-based.
- Cheesy Delight: Stir in grated Parmesan cheese just before serving for an extra layer of flavor.
What to Serve With It
- Grilled cheese sandwiches
- Crusty sourdough bread
- Simple green salad
- Homemade croutons
Storage and Reheating
This creamy tomato basil soup stores well in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens during storage, add a splash of vegetable broth or water to reach your desired consistency.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (14.5-ounce) cans of diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
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Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the canned tomatoes (with their juice), vegetable broth, sugar, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes.
- 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 blender.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream and chopped basil, and heat gently until warmed through, about 5 minutes. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with additional fresh basil leaves and a swirl of cream if desired.
Notes: For a richer flavor, roast the tomatoes before adding them to the soup.
