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Creamy Tomato Basil Soup

Creamy tomato basil soup with fresh herbs in a rustic bowl
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This soup transforms simple pantry staples into a luxurious and comforting meal. It is velvety, herb-kissed, and perfect for a cozy dinner, coming together in under an hour.

Ingredients

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  • 2 tablespoons unsalted butter or olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 (28-ounce) cans whole peeled tomatoes
  • 4 cups vegetable broth or chicken broth
  • 1 cup fresh basil leaves, packed, plus more for garnish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon granulated sugar
  • 1 cup heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Add the canned tomatoes with their juice, broth, dried oregano, thyme, red pepper flakes, and sugar to the pot. Gently break up the tomatoes with a spoon. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 25 minutes.
  3. Remove the pot from heat. Stir in the fresh basil leaves until wilted. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety.
  4. Return the blended soup to the stove over low heat. Slowly stir in the heavy cream. Warm through gently without boiling. Taste and season generously with salt and black pepper.

Notes

For a dairy-free version, use olive oil and full-fat coconut milk. Do not boil the soup after adding cream to prevent separation. The soup base freezes well for up to 3 months; add the cream after thawing and reheating.

Nutrition

Find it online: https://harmonymeal.com/creamy-tomato-basil-soup-3/