Description
This creamy tomato basil soup is a velvety and comforting dish made with crushed tomatoes, fresh basil, and rich cream. It’s simple to prepare, perfect for a cozy meal, and pairs beautifully with grilled cheese sandwiches for a classic combination.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (14 oz each) crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar
- Salt & pepper to taste
Finishing Touches
- ½ cup heavy cream
- ¼ cup fresh basil leaves, chopped
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, cooking until the onion is soft and translucent, releasing fragrant flavors.
- Simmer Soup: Pour in crushed tomatoes, broth, sugar, salt, and pepper. Bring to a simmer and cook gently for 15 minutes to meld the flavors together.
- Blend Smooth: Carefully blend the soup until smooth using an immersion blender or in batches with a countertop blender.
- Add Cream and Basil: Stir in the heavy cream and fresh chopped basil leaves to add richness and a fresh herbaceous note.
- Heat Through and Serve: Warm the soup gently over low heat until heated through. Ladle into bowls and serve warm, perfect alongside grilled cheese or fresh bread.
Notes
- For a dairy-free alternative, substitute heavy cream with coconut milk for a creamy texture and subtle coconut flavor.
- Add a pinch of red pepper flakes while simmering to give the soup a gentle spicy kick.
- Use fresh basil for best flavor; dried basil can be used but add less as flavor is more concentrated.
- This soup can be stored in the refrigerator for up to 3 days and reheats well.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
