Creamy Tomato Basil Soup is a comforting and rich take on the classic tomato soup, elevated with the addition of fresh basil and a touch of cream. This smooth and velvety soup is made with ripe tomatoes, aromatic onions, garlic, and fragrant basil leaves, all simmered to perfection. A swirl of cream adds indulgent richness to every spoonful. This soup pairs wonderfully with a grilled cheese sandwich or a slice of crusty bread, making it a go-to meal for any chilly day or when you need a little bit of comfort in a bowl.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (28 oz each) whole tomatoes or 6 fresh tomatoes, chopped
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- 1 cup fresh basil leaves, chopped
- 1 cup heavy cream or coconut milk for a dairy-free option
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Stir in the tomatoes (with their juice if using canned), and broth. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Add the chopped basil and season with salt, pepper, and sugar if needed. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches.
- Once blended, return the soup to the pot over low heat and stir in the cream. Let the soup simmer gently for an additional 5 minutes to heat through.
- Serve the soup hot, garnished with fresh basil leaves and an extra drizzle of cream if desired. Enjoy your creamy tomato basil soup!
