This easy creamy tomato basil soup is like a warm hug in a bowl! It combines ripe tomatoes, fresh basil, and a touch of cream for a rich and comforting taste.
I love how this soup is perfect for chilly days. Just blend the ingredients together, heat it up, and enjoy a cozy meal in minutes. Add a grilled cheese on the side for a true classic! 🍅
Key Ingredients & Substitutions
Olive Oil: This adds a lovely richness. You can substitute with butter for a different flavor or use avocado oil for a different healthy option.
Onion: Yellow onions work best for sweetness. If you’re in a pinch, shallots or even leeks can be great alternatives.
Garlic: Fresh minced garlic gives the best flavor; however, garlic powder can be a substitute if you’re out. Use about 1/2 teaspoon as a replacement.
Canned Tomatoes: Whole peeled tomatoes are ideal for blending. If using fresh tomatoes, about 3-4 cups peeled and chopped will work. You can also use diced canned tomatoes.
Heavy Cream: This makes the soup creamy. For a lighter version, use half-and-half or unsweetened coconut milk for a dairy-free option.
Fresh Basil: Fresh basil gives the best flavor. If unavailable, dried basil can be used, but reduce to 1 teaspoon as dried herbs are more concentrated.
How Can I Achieve the Perfect Blend for My Soup?
A smooth texture is vital for this soup, so blending is important. Here’s how to do it right:
- If using an immersion blender, blend directly in the pot until smooth. It’s easy and convenient!
- For traditional blending, let the soup cool slightly. Fill the blender halfway to avoid overflow, and cover with a towel, leaving a small gap for steam to escape.
- Process in batches if needed, and return it all to the pot after blending.
Make sure to blend until completely smooth for the best creamy texture. Enjoy every bowlful!
Easy Creamy Tomato Basil Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup vegetable broth or chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 30 minutes to cook, giving you a total of 40 minutes from start to finish. Perfect for a cozy dinner or a warm lunch!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s nice and warm, add in the finely chopped onion. Sauté the onion for about 5 minutes until it becomes soft and translucent. This will create a flavorful base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional minute. Make sure to stir often, so the garlic doesn’t burn. You want that lovely garlic aroma filling the kitchen!
3. Combine Tomatoes and Broth:
Pour in the canned tomatoes along with their juice and the broth. Stir everything together and bring it to a gentle boil. Once it’s boiling, lower the heat and let it simmer for 20 minutes. This will help the flavors blend together beautifully.
4. Blend Until Smooth:
After simmering, it’s time to blend! If you have an immersion blender, carefully puree the soup right in the pot until it’s smooth. If not, transfer the soup to a blender (please do it in batches to avoid overfilling!) and blend until smooth. Return the blended soup to the pot after!
5. Finish with Cream and Basil:
Now, stir in the heavy cream and fresh chopped basil. Let it simmer for another 5 minutes so everything can warm up together. The cream gives it that lovely, creamy texture!
6. Season and Serve:
Finally, taste your soup and add salt, pepper, and sugar (if desired) to enhance the flavor. Serve hot, garnishing with a few basil leaves or a drizzle of cream if you like. Enjoy your cozy, creamy tomato basil soup!
FAQ: Easy Creamy Tomato Basil Soup
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! You can substitute about 3-4 cups of fresh tomatoes for the canned tomatoes. Be sure to peel them first (you can blanch them to make peeling easier) for a smoother texture in the soup.
How Can I Make This Soup Dairy-Free?
To make the soup dairy-free, you can replace the heavy cream with coconut milk or a non-dairy cream substitute. Almond or cashew cream also works great for a delicious flavor!
Can I Freeze Leftovers?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through.
