Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Prep

10 min

Cook

30 min

Total

40 min

Servings

6

Difficulty

Easy

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, smashed
• 2 (28-oz) cans whole peeled tomatoes
• 2 cups vegetable or chicken broth
• 1 tsp sugar
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, plus more for serving

Instructions

1. Melt the butter with the oil in a large pot over medium heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and cook 1 minute.
2. Add the tomatoes with their juices, crushing them with a spoon. Stir in the broth, sugar, salt and pepper.
3. Bring to a boil, then lower the heat and simmer 20 minutes.
4. Remove from the heat, add the basil and blend until smooth with an immersion blender (or carefully in batches in a blender, venting the lid).
5. Stir in the cream and warm through. Taste and add salt as needed. Serve topped with basil.

Why this recipe works

Canned whole tomatoes are picked ripe, so they give deep flavor all year. A pinch of sugar softens the acidity, and a little cream at the end makes it silky without hiding the tomato.

Tips, substitutions & storage

• Swap: Use half-and-half or full-fat coconut milk instead of heavy cream.
• Swap: Use 1 tsp dried basil (added with the tomatoes) if you don't have fresh.
• For a dairy-free version, swap the butter for olive oil and the cream for full-fat coconut milk.
• San Marzano-style tomatoes give a sweeter, less acidic soup.
• Keeps 5 days in the fridge or 3 months frozen (freeze before adding cream if you can).

Nutrition (estimated, per serving)

Calories

190

Protein

4g

Carbs

16g

Fat

13g

Fiber

4g

Sugar

10g

Sodium

880mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.