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Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

A rich, velvety tomato basil soup made with simple ingredients, perfect for dipping warm bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans canned tomatoes Use high-quality canned tomatoes or ripe fresh tomatoes.
  • 1 medium onion, chopped Builds a deep, savory base.
  • 3 cloves garlic, minced Aromatic essential.
  • 2 tablespoons olive oil Adds richness.
  • 2 cups vegetable broth or chicken broth Provides a smooth foundation.
  • 1 cup heavy cream or coconut milk For creaminess; use coconut milk for dairy-free.
  • 1 cup fresh basil, chopped Delivers sweet herbal notes.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
  • optional sugar Enhances sweetness.
  • optional red pepper flakes Adds gentle heat.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and minced garlic. Cook until soft and fragrant.
  3. Pour in canned or fresh tomatoes along with vegetable or chicken broth. Stir to combine.
  4. Bring the mixture to a gentle simmer and cook uncovered for 15–20 minutes.
  5. Use an immersion blender or transfer soup to a blender. Blend until silky and smooth.
  6. Return soup to the pot if necessary. Stir in heavy cream or coconut milk and fresh chopped basil.
  7. Taste and adjust seasoning with salt, pepper, and optionally, sugar or red pepper flakes.

Notes

For a vegan version, substitute cream with plant-based options. You can store leftovers in the refrigerator for up to 4-5 days or freeze for 3 months.