Creamy Tomato Basil Soup (Printable Version)
Silky tomato soup with cream and basil, perfect for a comforting lunch or dinner.
# What You’ll Need:
→ Soup Base
01 - 2 (14.5-ounce) cans crushed tomatoes
02 - 1 cup vegetable broth
03 - 1/2 cup heavy cream
04 - 1 medium onion, diced
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh basil leaves, chopped
07 - Salt, to taste
08 - Black pepper, to taste
# Step-by-Step Guide:
01 - In a large pot over medium heat, sauté the diced onion and minced garlic until softened and fragrant, about 5 minutes.
02 - Add the crushed tomatoes and vegetable broth to the pot. Bring to a gentle simmer and cook uncovered for 20 minutes.
03 - Remove the pot from heat and carefully blend the soup with an immersion blender or in batches using a countertop blender until completely smooth.
04 - Return the smooth soup to low heat, stir in the heavy cream and chopped fresh basil. Season with salt and black pepper to taste. Warm gently without boiling.
# Additional Tips::
01 -
- Uses mostly pantry staples you likely already have
- Creamy simple and full of fresh flavor
- Ready to eat in under forty minutes
- Great for meal prep or quick lunches
02 -
- High in lycopene and antioxidants thanks to tomatoes
- Can easily be made vegan with coconut milk instead of cream
- Double recipe freezes like a dream for future meals
03 -
- Always sauté your onions and garlic until they are fully golden and soft for the deepest flavor
- Use a high—powered blender for ultra—smooth consistency and strain if you want it extra velvety
- A finishing grind of pepper and a fresh basil garnish make a simple bowl feel gourmet