Creamy Tomato Soup Basil

The steam rising from my pot always reminds me of rainy Sunday afternoons when my grandmother would let me stand on a chair to watch her cook. She taught me that patience is what transforms canned tomatoes into something extraordinary.

I once made this for a sick friend who swore it was better than anything shed had in restaurants. Thats when I realized the secret is simply not rushing the caramelization of those onions.

Ingredients

• 1 tablespoon olive oil: The foundation that carries all the flavors forward so dont skip this step
• 1 medium onion: Take your time here because properly softened onions add natural sweetness you cant replicate
• 2 garlic cloves: Freshly minced makes all the difference in building depth
• 800 g canned whole peeled tomatoes: High quality tomatoes matter since theyre the star of the show
• 500 ml vegetable broth: Use a broth you enjoy drinking on its own for best results
• 125 ml heavy cream: This transforms the soup from good to absolutely luxurious
• 1 teaspoon sugar: Just enough to balance the natural acidity of the tomatoes
• Salt and pepper: Season generously as you go because layers of seasoning work best
• Fresh basil: Add it at two different stages for maximum aroma and flavor

Instructions

Build your flavor base:

Warm the olive oil in a large pot over medium heat then add chopped onion. Let it soften slowly until it turns translucent and smells sweet about 5 minutes.

Add the aromatic:

Stir in minced garlic and cook just until fragrant being careful not to burn it. This should only take about 1 minute.

Simmer the soup:

Pour in tomatoes with their juices then add broth sugar salt and pepper. Bring everything to a boil then lower heat and let it simmer uncovered for 20 minutes to deepen the flavor.

Blend until silky:

Remove from heat and tuck in fresh basil leaves. Use an immersion blender right in the pot or carefully transfer batches to a blender and purée until completely smooth.

Add the cream:

Stir in heavy cream and gently warm the soup over low heat. Taste and add more salt or pepper if needed but dont let it boil.

Serve with love:

Ladle into warm bowls and scatter extra basil leaves on top for that beautiful finishing touch.

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My kids now request this soup on the first chilly day of every season. Its become our family official welcome to autumn tradition.

Making It Your Own

Sometimes I swap heavy cream for coconut milk when I want something dairy free. The subtle sweetness actually works beautifully with tomatoes.

Perfect Pairings

A grilled cheese sandwich made with sharp cheddar is classic but garlic bread or even a simple green salad works wonderfully. The key is having something to dunk into that velvety broth.

Storage And Make Ahead Tips

This soup actually tastes better the next day as flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to four days.

• Freeze individual portions for quick lunches later
• Reheat gently over low heat adding a splash of broth if needed
• Hold off on garnish with basil until just before serving

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Theres something profoundly soothing about a bowl of tomato soup that feels like a hug from the inside out.

Recipe FAQs

→ What type of tomatoes work best?

Both canned whole peeled tomatoes and fresh ripe tomatoes can be used for a rich, flavorful base.

→ Can I make this dairy-free?

Substitute heavy cream with coconut or cashew cream for a creamy texture without dairy.

→ How do I achieve the smooth texture?

Use an immersion blender or countertop blender to purée the soup until it reaches a velvety consistency.

→ What herbs complement this soup?

Fresh basil leaves add a fragrant and fresh note, perfectly balancing the tomato's acidity.

→ How long should I simmer the soup?

Simmer uncovered for about 20 minutes to concentrate flavors and soften the tomatoes.

→ What side dishes pair well?

Crusty bread or grilled cheese sandwiches are great accompaniments to enrich the meal.