Creamy Tomato Soup Basil (Printable)

Velvety tomato blend enriched with cream and fresh basil leaves for a smooth, classic 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

# How to Make It:

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, purée the soup until smooth, or carefully transfer to a blender in batches.
05 - Stir in the heavy cream and gently reheat over low heat without boiling. Adjust seasoning as needed. Ladle into bowls and garnish with extra basil leaves.

# Expert Advice:

01 -
  • This soup comes together in under 45 minutes but tastes like it simmered all day
  • The balance of cream and bright tomatoes creates the most comforting bowl youll ever make
02 -
  • Always remove the pot from heat before blending with an immersion blender to avoid dangerous splatters
  • Let the soup cool slightly if using a regular blender and never fill it more than halfway
03 -
  • A pinch of red pepper flakes adds lovely warmth without overpowering the dish
  • The sugar isnt for sweetness but to neutralize canned tomato acidity

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