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Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is SO EASY! Velvety, rich, and packed with fresh basil and bright tomato flavors, perfect for a cozy meal any day.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • fresh basil leaves for garnish

Instructions

  • Heat 2 tablespoons of olive oil in your pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent—about 5 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
  • Pour in the entire can of crushed tomatoes along with the 2 cups of vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
  • Sprinkle in the dried basil, salt, and pepper. Let the soup simmer uncovered for about 15 minutes. This allows the flavors to meld beautifully and the soup to reduce slightly, intensifying the taste.
  • Using an immersion blender directly in the pot, puree the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree, then return it to the pot.
  • Lower the heat and slowly stir in the heavy cream. Heat the soup gently until warmed through—avoid boiling, which can cause the cream to curdle.
  • Give the soup a taste and adjust salt and pepper as needed. For a little extra freshness, add a few torn fresh basil leaves right before serving.
  • Ladle the soup into bowls and garnish with more fresh basil leaves. It’s perfect paired with a grilled cheese sandwich or alongside a fresh salad for a light, flavorful meal.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Immersion blender or regular blender
  • Measuring cups and spoons

Notes

  • Substitute heavy cream with coconut milk or cashew cream for a dairy-free version.
  • Use low-sodium vegetable broth to control the saltiness of the soup.
  • Leftovers keep well refrigerated for up to 4 days and freeze for up to 3 months.
  • Add extra veggies like carrots or red bell peppers for added nutrients and sweetness.
  • Reheat gently to avoid curdling the cream; stir in a splash of broth or cream if needed.