Creamy Tomato Soup with Basil (Printer-friendly)
Rich, velvety soup with ripe tomatoes and fresh basil—comfort in a bowl.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole tomatoes with juice
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 2 cups vegetable broth
07 - ½ cup heavy cream
→ Herbs & Seasonings
08 - 1 teaspoon sugar
09 - Salt and freshly ground black pepper to taste
10 - 1 small bunch fresh basil leaves (about 0.7 oz), plus extra for garnish
# How To Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and diced carrot; sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic but not browned.
03 - Add canned tomatoes with their juice, vegetable broth, sugar (if using), salt, and pepper. Bring mixture to a gentle simmer.
04 - Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
05 - Remove from heat. Add fresh basil leaves and allow to steep briefly in hot liquid.
06 - Use immersion blender to puree soup until completely smooth. If using countertop blender, work in batches and vent steam carefully.
07 - Stir in heavy cream until fully incorporated. Taste and adjust salt and pepper as needed.
08 - Reheat gently over low heat if necessary. Serve hot in warmed bowls, garnished with additional fresh basil leaves.
# Expert Tips:
01 -
- The blender step transforms humble ingredients into something that feels luxurious and restaurant worthy
- Its the kind of soup that hits different on rainy days but somehow works in summer too especially with that basil
02 -
- Hot soup expands violently in blenders, always work in small batches with the lid cracked
- Room temperature cream blends smoothly while cold cream can curdle
03 -
- The carrot balances acidity naturally, making sugar optional
- Tear basil by hand right before serving for the brightest flavor