Tomato Basil Soup
This Tomato Basil Soup is smooth, comforting, and full of rich tomato flavor balanced with fresh basil and a touch of cream. It’s a timeless soup that comes together easily with simple ingredients and pairs perfectly with grilled cheese or crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cans 28 oz total crushed tomatoes
- 2 cups vegetable broth or chicken broth
- 1 teaspoon sugar optional, to balance acidity
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ cup heavy cream optional
- ½ cup fresh basil leaves chopped
- Parmesan cheese for serving optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 5–6 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, broth, sugar (if using), salt, pepper, and oregano. Stir well.
- Bring the soup to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
- Stir in the heavy cream if using and add the fresh basil.
- Simmer for another 2–3 minutes, then remove from heat.
- Taste and adjust seasoning as needed. Serve warm with parmesan if desired
Notes
- Creamy vs. dairy-free: Skip the cream for a lighter, dairy-free version.
- Fresh tomatoes: You can substitute roasted fresh tomatoes when in season.
- Make it richer: Add a tablespoon of butter at the end for extra silkiness.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze well for up to 3 months (without cream for best texture).