This creamy tomato basil soup is my go-to comfort food because it wraps me in a cozy embrace of rich flavors and aromatic freshness. Plus, it’s super simple to whip up and makes me feel like a gourmet chef in my own kitchen!
Savor the deep taste of my Creamy Tomato Basil Soup, a near-perfect amalgam of aromatic components. I begin with a sauté of diced onion and minced garlic in olive oil, to which I add whole peeled tomatoes and a cup of chicken broth for depth.
The touch of sugar that I stir in brings out the tomatoes’ sweetness, and the liberal amount of freshly chopped basil that I fold in gives the soup a refreshing note. The half-cup of heavy cream that I whisk in at the end provides the sine qua non of smoothness.
Ingredients
Heart-healthy, rich in monounsaturated fats, olive oil adds depth and flavor.
Onion: Provides natural sweetness, abundant in vitamins C and B6, and comes with fiber.
Immunity booster, rich in antioxidants, and deep aromatic flavor—these are the reasons why garlic is a kitchen superfood.
Tomatoes: Abundant in vitamin C and lycopene, deliver an intense taste.
Broth from chicken: Delivers protein; bestows umami-rich deliciousness.
Sweetness is enhanced, and acidity is balanced by sugar.
Whipping Cream: Delivers the same qualities as heavy cream but with a slightly less creamy, less rich texture and flavor.
Sour Cream: Contributes creaminess and a tangy flavor.
Leaves of basil: Contribute a fresh taste that is also vitamin K-rich and loaded with antioxidants.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- Optional: additional basil leaves for garnish
Instructions
1. In a large pot, warm the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the minced garlic to the pot and sauté for another 1-2 minutes until it is fragrant.
3. Add the canned whole peeled tomatoes with their juice, breaking them up with a spoon or your hands as you add them.
4. Add the chicken or vegetable broth, sugar, salt, and black pepper. Bring everything to a simmer.
5. Lower the heat to a minimum and let the soup simmer for 20-25 minutes, allowing the different flavors to coalesce.
6. Take the pot off the heat and use an immersion blender to puree the soup smooth. If you prefer, you can transfer the soup to a blender (in batches) and blend it smooth—just be sure to use caution when handling hot soup. Then, return the blended soup to the pot.
7. Put the pot back on low heat and mix in the heavy cream.
8. Chop the fresh basil leaves and add them. Then keep cooking for 5 more minutes, stirring now and then.
9. Taste, and if necessary, adjust the seasoning. Add more salt or pepper if you wish.
10. Serve the soup piping hot, garnished with additional basil leaves, if you so desire. Then, enjoy your deliciously creamy tomato basil soup!
Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Immersion blender or standard blender
8. Ladle
FAQ
- Can I use fresh tomatoes instead of canned?You can substitute fresh tomatoes; just be sure to peel and chop them before adding them to the dish, and you may need to adjust the cooking time to allow them to break down.
- Is there a vegan alternative for this recipe?Without a doubt, substitute the coconut milk for heavy cream, a non-dairy cream substitute, and use vegetable broth.
- How do I store leftovers?Keep the soup in an airtight container in the fridge, and it will be good for up to 4 days. You can also freeze it for up to 3 months.
- Can I use dried basil instead of fresh basil?Certainly! You can use dried basil, but cut the amount to about 1 tablespoon because dried herbs are more potent.
- What if I want it spicier?For a bit of added spice, include red pepper flakes or a dash of cayenne pepper in the cooking process.
- How do I make it thicker?To achieve a thicker soup, you can decrease the amount of liquid by cooking it longer or incorporate a tablespoon of tomato paste.
- Can this be made in advance?Indeed, preparing this soup the day before serving can improve the taste of the dish. To serve, reheat slowly on the stove, taking care not to let it boil.
Substitutions and Variations
2 tablespoons olive oil: If you want a different flavor, try using butter or coconut oil.
1 medium onion, chopped: For a milder, sweeter taste, use 2-3 shallots instead of the medium onion.
Minced garlic, 2 cloves: If you don’t have fresh garlic, you can substitute with 1/2 teaspoon garlic powder.
1 cup chicken or vegetable broth: Replace with an equal amount of water mixed with 1 bouillon cube for a similar taste.
1/2 cup heavy cream: For a dairy-free substitute, use coconut milk.
Pro Tips
1. Roast the Tomatoes: For added depth of flavor, consider roasting the canned whole peeled tomatoes in the oven at 400°F for about 20-25 minutes before adding them to the pot. This will enhance the sweetness and richness of the tomatoes.
2. Infuse the Oil: Try adding a sprig of fresh rosemary or thyme to the olive oil while you’re cooking the onions. Remove the herbs before adding the garlic. This will infuse the oil with a subtle herbal aroma that complements the basil.
3. Enhance the Creaminess: For an even richer texture, consider incorporating a tablespoon of butter when you add the heavy cream. This will add a velvety finish to the soup.
4. Adjusting Acidity: If the tomatoes are too acidic, balance it by adding a touch more sugar or even a pinch of baking soda. This can help mellow out the acidity without altering the flavor profile drastically.
5. Finish with Freshness: Add a splash of balsamic vinegar or a squeeze of fresh lemon juice just before serving to brighten the overall flavor of the soup and highlight the freshness of the basil.
Creamy Tomato Basil Soup Recipe
My favorite Creamy Tomato Basil Soup Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Immersion blender or standard blender
8. Ladle
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- Optional: additional basil leaves for garnish
Instructions:
1. In a large pot, warm the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the minced garlic to the pot and sauté for another 1-2 minutes until it is fragrant.
3. Add the canned whole peeled tomatoes with their juice, breaking them up with a spoon or your hands as you add them.
4. Add the chicken or vegetable broth, sugar, salt, and black pepper. Bring everything to a simmer.
5. Lower the heat to a minimum and let the soup simmer for 20-25 minutes, allowing the different flavors to coalesce.
6. Take the pot off the heat and use an immersion blender to puree the soup smooth. If you prefer, you can transfer the soup to a blender (in batches) and blend it smooth—just be sure to use caution when handling hot soup. Then, return the blended soup to the pot.
7. Put the pot back on low heat and mix in the heavy cream.
8. Chop the fresh basil leaves and add them. Then keep cooking for 5 more minutes, stirring now and then.
9. Taste, and if necessary, adjust the seasoning. Add more salt or pepper if you wish.
10. Serve the soup piping hot, garnished with additional basil leaves, if you so desire. Then, enjoy your deliciously creamy tomato basil soup!
