Creamy Tomato Basil Soup
A cozy, creamy tomato basil soup that's simple to make and pairs perfectly with any side.
Ingredients
Main ingredients
- 2 tablespoons Olive oil or butter
- 1 medium Onion, chopped
- 3-4 cloves Garlic, minced
- 28 ounces Canned tomatoes (crushed or whole) or roasted fresh tomatoes
- 4 cups Broth (vegetable or chicken)
- 1 tablespoon Tomato paste (optional)
- to taste Salt and pepper
- a pinch Sugar (only if tomatoes taste sharp)
- 1 cup Heavy cream or half-and-half (coconut milk works too)
- 1 cup Fresh basil (or smaller amount of dried)
Instructions
Preparation
- Add olive oil or butter to a pot on medium heat. Cook the onion for about 5 to 7 minutes until soft. Add garlic and cook for 30 seconds, just until it smells amazing.
- Stir in the tomatoes and broth. If using tomato paste, add a spoonful here. Add salt, pepper, and a pinch of sugar if desired.
- Bring to a gentle simmer and let cook for about 15 to 20 minutes.
- Turn off the heat. Blend the soup with an immersion blender until smooth. Use a regular blender if necessary, blending in batches.
- Turn the heat back to low, stir in the cream, then add chopped fresh basil. Let it warm through for a couple of minutes. Taste and adjust salt as needed.
Notes
Great for leftovers, reheating like a dream and even better the next day. Allow it to cool before freezing, and add cream after reheating for best results.