Print

Dreamy Creamy Tomato Basil Soup: 1 Secret Tip

Creamy Tomato Basil Soup (Better Than Canned!)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this Creamy Tomato Basil Soup at home. It tastes much better than anything you find in a can. This recipe brings together fresh flavors for a comforting meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (fire-roasted recommended)
  • 4 cups vegetable or chicken broth
  • 1/2 cup fresh basil leaves, packed
  • 1/2 cup heavy cream
  • 1 teaspoon sugar (or to taste)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Do not let it burn.
  4. Pour in the crushed tomatoes and the broth. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 15 minutes to allow flavors to blend.
  6. Remove the pot from the heat. Stir in the fresh basil leaves.
  7. Use an immersion blender to carefully blend the soup until it is completely smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot.
  8. Return the pot to low heat. Stir in the heavy cream and sugar. Heat gently until warmed through; do not boil.
  9. Season generously with salt and pepper to your preference.
  10. Serve hot.

Notes

  • For a richer flavor, use fire-roasted crushed tomatoes.
  • If you prefer a thicker soup, simmer uncovered for an extra 5 minutes before blending.
  • Taste the soup before adding salt; canned tomatoes and broth already contain sodium.
  • You can substitute half-and-half for heavy cream for a slightly lighter texture.

Nutrition

Find it online: https://tasteportfolio.com/creamy-tomato-basil-soup-better-than-canned/