Creamy Tomato Soup Basil (Printable)

Smooth tomato blend enriched with cream and fresh basil for a comforting warm dish.

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole peeled tomatoes

→ Liquids

05 - 2 cups vegetable broth
06 - 1/2 cup heavy cream

→ Herbs & Seasonings

07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 handful fresh basil leaves, plus extra for garnish

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in tomatoes with juices, vegetable broth, sugar, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
04 - Remove from heat. Add basil leaves. Using an immersion blender or carefully transfer to a blender in batches, purée the soup until smooth.
05 - Stir in the heavy cream and gently reheat over low heat without boiling. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with extra basil leaves.

# Expert Advice:

01 -
  • The way the cream transforms into silkiness feels like a restaurant secret you now own
  • Its somehow fancy enough for dinner guests but humble enough for solo Tuesday nights
02 -
  • Never boil after adding cream or it will separate into unhappy grainy bits
  • Let the soup cool slightly before blending hot liquid expands aggressively
03 -
  • Use an immersion blender to avoid transferring hot liquid and risking kitchen disasters
  • Taste the canned tomatoes before adding sugar, some brands are sweeter than others

Go Back