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Creamy tomato basil soup in a bowl garnished with fresh basil, served with bread and garlic

Creamy Tomato Basil Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter or olive oil for dairy-free
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 (28-oz) cans crushed tomatoes
  • 2 cups vegetable broth or chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp sugar to balance acidity
  • 3/4 cup heavy cream or full-fat coconut milk for dairy-free
  • 1 cup fresh basil leaves, packed plus extra for garnish
  • salt, black pepper, and red pepper flakes to taste

Method
 

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
  3. Stir in the garlic and tomato paste; cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, broth, oregano, sugar, salt, and pepper. Stir to combine.
  5. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
  6. Remove from heat and stir in the fresh basil leaves.
  7. Blend the soup until smooth using an immersion blender, or carefully in batches in a stand blender.
  8. Return to low heat and stir in the heavy cream. Warm through for 2-3 minutes; do not boil.
  9. Taste and adjust salt and pepper. Ladle into bowls and garnish with extra basil.
  10. Serve hot with crusty bread for dipping.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Cool and refrigerate within 2 hours of cooking per USDA food safety guidelines. For dairy-free, use olive oil and coconut milk instead of butter and cream.