Creamy Tomato Soup Basil (Printer-friendly)

Velvety tomato soup enhanced with fresh basil and cream for a comforting, smooth experience.

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 28 ounces canned whole peeled tomatoes, undrained
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 2 cups vegetable broth
07 - ½ cup heavy cream
08 - 1 teaspoon sugar (optional)

→ Herbs & Seasoning

09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
11 - 1 small bunch fresh basil leaves, roughly chopped
12 - Pinch of red pepper flakes (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add canned tomatoes with their juices, vegetable broth, salt, pepper, and sugar if using. Bring mixture to a simmer.
04 - Cover and cook for 20 minutes, stirring occasionally to blend flavors.
05 - Stir in most of the chopped basil, reserving some leaves for garnish. Continue simmering for an additional 5 minutes.
06 - Remove from heat. Purée soup with an immersion blender until smooth, or transfer carefully to a blender and process in batches.
07 - Stir in heavy cream. Taste and adjust seasoning as needed.
08 - Ladle into bowls, garnish with reserved basil leaves and a drizzle of olive oil if desired. Serve warm.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, with that deep, cozy flavor that makes people think you've been cooking for hours.
  • Fresh basil transforms it from simple to restaurant-quality, and the cream makes it luxuriously silky without being heavy.
  • One pot, minimal fuss, and it freezes beautifully for those moments when you need comfort food ready to go.
02 -
  • Don't skip the blending step—it's the difference between soup and something restaurant-quality that feels silky on your tongue.
  • Add the cream after blending and off the heat so it stays velvety instead of getting grainy or broken.
  • Taste everything multiple times as you cook because every can of tomatoes and every broth tastes slightly different, and you're the one who knows what balance feels right.
03 -
  • Freeze this soup in portions so you always have comfort food ready—it keeps for three months and tastes just as good reheated.
  • If your tomatoes taste too acidic, a tiny pinch of sugar or baking soda helps balance it, but taste first and adjust slowly.

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