Creamy Tomato Basil Soup

This creamy tomato basil soup is a velvety smooth delight, bursting with the fresh flavors of ripe tomatoes and aromatic basil. It's a simple yet elegant soup, perfect for a light lunch or a starter to any meal.

• Prep time: 14 minutes
• Cook time: 30 minutes
• Total time: 44 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: International

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 (28 ounce) cans crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 6-8 minutes.
2. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer.
4. Reduce heat and let simmer for at least 20 minutes to allow flavors to meld. Stir occasionally.
5. Carefully transfer soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Be cautious when blending hot liquids.
6. Return the pureed soup to the pot. Stir in heavy cream and butter until combined and heated through. Do not boil after adding cream.
7. Stir in fresh chopped basil. Season generously with salt and pepper to taste.
8. Serve hot, garnished with extra fresh basil if desired.

Tips

• For a richer tomato flavor, use fire-roasted crushed tomatoes.
• If you don't have fresh basil, you can use an additional teaspoon of dried basil, but fresh is preferred for garnish.
• Adjust the amount of red pepper flakes to control the level of heat.

Frequently Asked Questions

How long can I store this soup?

Creamy tomato basil soup can be stored in an airtight container in the refrigerator for up to 3 days. It's best to reheat gently on the stovetop.

Can I make this soup dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free creamer alternative. Ensure the vegetable broth is also dairy-free.

What kind of tomatoes are best for this recipe?

Canned crushed tomatoes provide a consistent texture and flavor. For the best results, use high-quality brands. You can also use fresh, ripe tomatoes, but they will need to be peeled, seeded, and chopped, and the cooking time might need to be adjusted.