Creamy Tomato Basil Soup

This classic Creamy Tomato Basil Soup is rich, tangy, and incredibly comforting, with the bright aroma of fresh basil. It's a perfect starter or a light meal on its own, especially when paired with a grilled cheese sandwich.

Servings: 4 Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Difficulty: Easy

Ingredients

For the Soup:

1. Olive Oil: 30 ml (2 tablespoons)

2. Onion: 1 medium (~120 g), chopped

3. Garlic: 3 cloves (~15 g), minced

4. Canned Crushed Tomatoes: 800 g (28 oz) can

5. Vegetable Broth: 700 ml (2 ¾ cups)

6. Granulated Sugar: 5 g (1 teaspoon) – to balance acidity

7. Dried Oregano: 2 g (½ teaspoon)

8. Salt: 5 g (1 teaspoon), or to taste

9. Black Pepper: 1 g (¼ teaspoon), or to taste

10. Heavy Cream: 120 ml (½ cup)

11. Fresh Basil: 15 g (½ cup packed), roughly chopped, plus extra for garnish

Equipment

• Large pot or Dutch oven

• Cutting board

• Sharp knife

• Measuring cups and spoons

• Immersion blender (or standard blender)

• Ladle

Instructions

1. Sauté Aromatics (5 minutes): Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

2. Add Garlic (1 minute): Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Simmer Tomatoes and Broth (15 minutes): Pour in the crushed tomatoes and vegetable broth. Add the sugar, dried oregano, salt, and black pepper. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.

4. Blend the Soup (3 minutes): Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth. If using a standard blender, transfer the soup in batches to the blender, being careful as hot liquids expand. Blend until smooth, then return to the pot.

5. Finish with Cream and Basil (2 minutes): Return the pot to low heat. Stir in the heavy cream and the roughly chopped fresh basil. Heat gently for about 2 minutes, just until warmed through. Do not boil the soup after adding the cream.

6. Serve (Immediately): Taste and adjust seasoning if needed. Ladle the hot soup into bowls and garnish with extra fresh basil leaves. Serve immediately.

Tips & Variations

• Quality Tomatoes Matter: Using high-quality canned crushed tomatoes (like San Marzano) can significantly enhance the depth of flavor in your soup.

• Don't Boil the Cream: Once you've added the heavy cream, only warm the soup gently. Boiling can cause the cream to curdle or separate.

• Balance Acidity: The sugar helps balance the acidity of the tomatoes. Taste and adjust – you might want a little more or less depending on your tomatoes and preference.

• Vegan Version: Replace the heavy cream with full-fat coconut milk or a plant-based unsweetened cream alternative. Ensure your vegetable broth is vegan.

• Add Some Heat: For a spicy kick, add ¼ to ½ teaspoon of red pepper flakes along with the dried oregano in step 3.

• Protein Boost: Stir in 200 g (1 cup) of drained and rinsed cannellini beans or white kidney beans during the last 5 minutes of simmering for added protein and fiber.

Estimated Nutrition Per Serving

• Calories: 280 kcal

• Protein: 6 g

• Carbohydrates: 25 g

• Fat: 19 g

Shopping List

• Olive oil

• Onion

• Garlic

• Canned crushed tomatoes

• Vegetable broth

• Granulated sugar

• Dried oregano

• Salt

• Black pepper

• Heavy cream

• Fresh basil

Allergen Tags

contains: dairy

Quick summary: Creamy Tomato Basil Soup (4 servings, 40 min total) - Sauté aromatics, simmer tomatoes & broth, blend, stir in cream & basil.