Creamy Tomato Basil Soup
A velvety tomato soup made with canned whole tomatoes, a splash of cream and fresh basil. Just right with a grilled cheese sandwich.
By Tasty Nest Recipes Editorial TeamPublished
40 min total 6 servings (about 8 cups)Easy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Good canned tomatoes are picked and packed at their peak, which means you can make a deeply flavourful tomato soup at any time of year. This one simmers for just 20 minutes before being blended until silky.
A little butter and a slowly softened onion give the soup a rounded sweetness, while a modest amount of cream smooths out the acidity without hiding the tomato flavour. Fresh basil goes in at the very end so it stays fragrant.
Serve it with a grilled cheese sandwich for dipping, or top each bowl with grated Parmesan and a drizzle of olive oil.
Equipment you'll need
- Large pot or Dutch oven
- Immersion blender or countertop blender
Tips for success
- Taste the soup before adding sugar. Some brands of canned tomatoes are sweeter than others and will not need any.
- Blended soup can splatter. Keep the immersion blender fully submerged while it is running.
- For a thicker soup, simmer it uncovered for an extra 10 minutes before blending.
Substitutions and variations
- Use full-fat coconut milk instead of cream, and olive oil instead of butter, for a dairy-free soup.
- Replace the fresh basil with 1 teaspoon of dried basil, added along with the tomatoes.
- Add a roasted red pepper from a jar before blending for a sweeter, smokier soup.
Storage and reheating
To store: Cool completely and refrigerate for up to 5 days, or freeze for up to 3 months. For best texture, freeze before adding the cream and stir it in when reheating.
To reheat: Reheat gently in a saucepan over medium-low heat, stirring often, until steaming.
Recipe
Creamy Tomato Basil Soup
A velvety tomato soup made with canned whole tomatoes, a splash of cream and fresh basil. Just right with a grilled cheese sandwich.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Yield
- 6 servings (about 8 cups)
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Soften the onion
Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 8 minutes until soft and translucent. Add the garlic and cook for 1 minute.
Step 2: Simmer
Add the tomatoes with their juices, crushing them with a spoon, followed by the broth, salt and sugar (if using). Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes.
Step 3: Blend
Remove the pot from the heat. Blend the soup until very smooth with an immersion blender. If using a countertop blender, work in batches, filling the jar no more than halfway and venting the lid with a folded towel over the top to let steam escape.
Step 4: Add cream and basil
Return the soup to low heat and stir in the cream. Tear in the basil leaves and season with pepper and more salt to taste. Heat until steaming, but do not let it boil.
Step 5: Serve
Ladle into bowls and top with Parmesan, if you like.
Cuisine: American · Course: Soup
Estimated nutrition per serving
- Calories
- 190
- Protein
- 3 g
- Fat
- 13 g
- Carbs
- 14 g
- Fibre
- 3 g
- Sugars
- 9 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/creamy-tomato-basil-soup
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Guides for this recipe
Techniques, troubleshooting and leftover ideas to help you get the most from your creamy tomato basil soup.
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