Get ready for a warm bowl of creamy tomato basil soup that tastes like a hug! This simple dish combines ripe tomatoes, fresh basil, and a splash of cream for a comforting treat.
Making this soup is super easy! I love to pair it with a cheesy grilled cheese sandwich—because who can resist that classic combo? 🍅🍞
Key Ingredients & Substitutions
Olive Oil: This adds a rich flavor, but feel free to use vegetable oil or even butter if you prefer. Butter will give a nice depth to your soup!
Onion: A medium onion is great for that base flavor. If you’re in a hurry, you can use shallots or even leeks, which add a unique taste.
Garlic: Fresh garlic really brings this soup to life. You can use garlic powder in a pinch, but fresh is always best for flavor.
Tomatoes: Crushed tomatoes are convenient, but if you have fresh tomatoes, you can roast them for even more flavor. Canned whole tomatoes work too; just blend them up!
Basil: Fresh basil is the star of this soup! For a substitute in winter months, try dried basil, but remember to use less, as dried herbs are stronger.
Cream: Heavy cream is my favorite for a rich texture. If you’re looking for a lighter option, coconut milk works well too and adds a hint of sweetness!
How Do I Get My Soup Smooth and Creamy?
One key technique to achieve that perfect creamy texture is pureeing the soup. Here’s how to do it smoothly:
- After simmering, remove the pot from the heat.
- Use an immersion blender directly in the pot for ease. If you’re using a traditional blender, carefully transfer small batches to it to avoid splatters.
- Blend until the soup is completely smooth. You can blend less if you prefer some texture.
- After blending, stir in your cream gently over low heat. Avoid boiling at this step to keep the cream smooth.
Getting this right gives your soup that deliciously velvety feel!
Easy Creamy Tomato Basil Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes or whole peeled tomatoes, blended
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional for mild heat)
- 1/2 cup heavy cream or half-and-half
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- Croutons for topping
- Grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This creamy tomato basil soup takes about 10 minutes to prep and 30 minutes to cook, so you’ll have a delicious homemade soup ready in about 40 minutes. Perfect for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft. This step builds a flavorful base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and let it cook for another minute. Keep an eye on it and stir frequently to prevent the garlic from burning, which can make it bitter.
3. Combine the Tomatoes and Broth:
Pour in your crushed tomatoes along with their juice, and add the broth. Give everything a good stir to ensure it’s well combined—this is where the soup begins to take shape!
4. Season the Soup:
Now, season the soup with sugar (if using), salt, black pepper, and red pepper flakes for a bit of heat if you’d like. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 20 minutes which allows the flavors to meld beautifully.
5. Blend Until Smooth:
Once your soup has simmered, remove it from the heat. If you have an immersion blender, use it to puree the soup directly in the pot until it’s perfectly smooth. If you don’t have one, carefully transfer the soup in batches to a stand blender and blend until smooth. Just remember to be cautious with the hot soup!
6. Add the Cream and Basil:
Stir in the heavy cream and the chopped fresh basil. Return the pot to low heat and gently warm the soup for another 5 minutes to allow the cream to mix in. Be sure not to boil it after adding the cream!
7. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning with more salt or pepper to your liking. It’s good to get it just right!
8. Serve and Enjoy:
Dish out your soup hot in bowls, topping each serving with crunchy croutons, an extra sprinkle of fresh basil leaves, and grated Parmesan cheese if desired. Dive into your comforting bowl of creamy tomato basil soup!
Enjoy every spoonful! It’s perfect for a chilly day, and pairs well with a grilled cheese sandwich for a classic combination!
Frequently Asked Questions (FAQ)
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! If you prefer fresh tomatoes, you can use about 12 cups of diced fresh tomatoes (about 2-3 pounds). Roast them beforehand for added depth of flavor and blend them up just like you would with canned tomatoes.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can reheat it stovetop on low heat, adding a splash of broth or cream if the soup thickens too much while cooling.
Is There a Dairy-Free Option for This Soup?
Definitely! You can substitute the heavy cream with coconut milk or a plant-based cream like cashew cream for a delicious dairy-free alternative. This will still provide a creamy texture while keeping it vegan-friendly!
What Can I Serve with Tomato Basil Soup?
This soup pairs wonderfully with a variety of sides! Classic options include grilled cheese sandwiches, crusty bread, or a simple side salad. For a lighter meal, consider serving it with roasted vegetables or a fresh caprese salad.
