Creamy Tomato Basil Soup
Creamy Tomato Basil Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, packed, roughly chopped
- 1/2 cup heavy cream
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup croutons
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Pour in the canned crushed tomatoes and vegetable broth. Stir in the granulated sugar, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 4
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Remove the pot from the heat. Stir in the roughly chopped fresh basil leaves. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids).
⏱️ 5 min
- 6
Stir in the heavy cream until fully combined. Taste and adjust seasonings (salt, pepper) as needed.
⏱️ 2 min
- 7
Ladle the creamy tomato basil soup into bowls. Garnish with fresh chopped basil, grated Parmesan cheese, and croutons, if desired. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Basil Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, packed, roughly chopped
- 1/2 cup heavy cream
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup croutons
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the canned crushed tomatoes and vegetable broth. Stir in the granulated sugar, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 4
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Remove the pot from the heat. Stir in the roughly chopped fresh basil leaves. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids).
⏱️ 5 min - 6
Stir in the heavy cream until fully combined. Taste and adjust seasonings (salt, pepper) as needed.
⏱️ 2 min - 7
Ladle the creamy tomato basil soup into bowls. Garnish with fresh chopped basil, grated Parmesan cheese, and croutons, if desired. Serve hot.
⏱️ 1 min