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Creamy Tomato Basil Soup

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A quick and easy 5-ingredient homemade creamy tomato basil soup that delivers rich, comforting flavors with fresh basil and velvety cream.

Ingredients

Scale
  • 2 pounds ripe tomatoes (fresh or canned whole peeled)
  • 1 cup packed fresh basil leaves (about 30 g)
  • 1 cup heavy cream (240 ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Chop 1 medium onion finely and mince 2 garlic cloves. Rinse and roughly chop 1 cup packed fresh basil leaves. If using fresh tomatoes, wash and quarter them (about 2 pounds). If canned, open a 28 oz can of whole peeled tomatoes.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent, stirring occasionally. Add minced garlic and cook for another 1-2 minutes until fragrant.
  3. Stir in the tomatoes with their juices. Break up whole tomatoes with a spoon if needed. Season with salt and pepper. Bring to a simmer, reduce heat to low, and let simmer uncovered for about 20 minutes.
  4. Remove from heat. Puree the soup using an immersion blender until smooth and creamy. If using a regular blender, blend in batches carefully and return soup to pot.
  5. Stir in chopped fresh basil leaves and 1 cup heavy cream. Warm through on low heat for 3-5 minutes, avoiding boiling. Taste and adjust seasoning with salt and pepper.
  6. Ladle soup into bowls and optionally garnish with fresh basil leaves or a drizzle of olive oil.

Notes

Use ripe, flavorful tomatoes for best taste. If soup tastes too acidic, add a pinch of sugar or a splash of balsamic vinegar. Avoid boiling after adding cream to prevent curdling. For dairy-free version, substitute heavy cream with coconut cream or cashew cream.

Nutrition

Keywords: creamy tomato basil soup, easy tomato soup, comfort food, 5-ingredient soup, homemade soup, basil soup, creamy soup

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