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Tomato Basil Soup

A rich and velvety soup made with sweet tomatoes, garlic, fresh basil, and a touch of heavy cream. Perfect for a cozy meal paired with crusty bread.

40 minEasyServes 4180 cal/serving

ItalianSoupStovetop and BlenderVegetarianMediterraneanLow CarbGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion, diced
  • 4 garlic cloves, minced
  • 28 oz can whole peeled tomatoes, crushed
  • 2 cups vegetable broth
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup heavy cream
  • 1 tsp salt

Instructions

  1. 1

    Heat 2 tbsp extra virgin olive oil in a large pot over medium heat.

  2. 2

    Add 1 cup diced yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and translucent.

  3. 3

    Stir in 28 oz can crushed whole peeled tomatoes, 2 cups vegetable broth, and 1 tsp salt, then bring to a simmer for 15 minutes.

  4. 4

    Remove from heat, add 1/2 cup chopped fresh basil leaves, and blend using an immersion blender until smooth.

  5. 5

    Stir in 1/4 cup heavy cream and warm over low heat for 2 minutes before serving.

Questions

Can I make Tomato Basil Soup dairy-free?

Yes. The dairy in this entry is 1/4 cup heavy cream. Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Tomato Basil Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Tomato Basil Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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