Creamy Tomato Basil Soup (Printable)
Velvety blend of ripe tomatoes, fresh basil, and cream for a rich, smooth comfort bowl.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 pounds ripe tomatoes, roughly chopped (or 2 cans [28 oz] whole peeled tomatoes with juices)
→ Liquids
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
→ Herbs & Spices
07 - 1 teaspoon sugar (optional)
08 - 1 teaspoon salt (or to taste)
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 cup fresh basil leaves, packed, plus extra for garnish
→ Dairy
11 - 1/2 cup heavy cream, plus more for drizzling
# How To Make:
01 - Heat olive oil in a large pot over medium heat and sauté chopped onion until translucent, approximately 5 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chopped fresh tomatoes or canned tomatoes with their juices, along with tomato paste; cook for 5 to 7 minutes to allow tomatoes to break down.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
05 - Add sugar, salt, pepper, and basil leaves; continue simmering for another 5 minutes.
06 - Remove from heat and purée soup until smooth using an immersion blender or countertop blender in batches.
07 - Return puréed soup to low heat; stir in heavy cream and warm gently for 2 to 3 minutes without boiling.
08 - Taste and adjust seasoning as needed.
09 - Ladle soup into bowls and garnish with extra basil leaves and a swirl of cream.
# Expert Tips:
01 -
- It comes together in less than an hour, which means you can serve something that tastes like you spent all day cooking.
- The cream swirl isn't just pretty—it's the secret that makes every spoonful feel luxurious without weighing you down.
- Fresh basil added at the end keeps its bright, peppery bite instead of turning bitter and dull.
02 -
- Don't skip the blending step or rush through it—that's what transforms chunky tomato stew into something that feels restaurant-quality in your own kitchen.
- Heavy cream can break if it gets too hot, so when you add it at the end, keep the heat low and stir gently; this one moment makes the difference between silky soup and curdled disappointment.
03 -
- If your tomatoes taste too acidic even after the sugar, a pinch more sugar or a tiny knob of butter can balance it without anyone tasting the adjustment.
- Make extra and freeze it in portions—this soup reheats beautifully and becomes your future self's favorite emergency dinner.