Creamy Tomato Basil Soup
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This creamy tomato basil soup puts every canned version to shame. Two cans of whole peeled tomatoes slow-simmered with garlic, onion, and fresh basil, then blended silky smooth and finished with a pour of cream — simple, fast, and deeply satisfying. The key is letting the tomatoes caramelize gently with the aromatics before adding broth, which builds a richness you can't get from a can.
Ingredients
- 2 cans (28 oz each) whole peeled tomatoes
- 1 medium onion, roughly chopped
- 6 cloves garlic, smashed
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, plus more for garnish
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
- Parmesan for serving
Instructions
- Heat butter and oil in large pot over medium heat
- Add onion and cook 6-8 minutes until softened and slightly golden
- Add garlic and cook 1 minute
- Add tomatoes with their juice and chicken broth
- Bring to boil, reduce heat, and simmer 20 minutes
- Remove from heat and stir in fresh basil
- Blend until smooth using an immersion blender or regular blender
- Return to low heat and stir in cream and sugar
- Season with salt and pepper
- Serve with fresh basil and parmesan, with grilled cheese for dipping
Notes
An immersion blender right in the pot is the easiest method. If using a regular blender, let the soup cool slightly and work in batches, holding the lid down with a towel.
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