Creamy Tomato Basil Soup

Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 cans crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil

For Creaminess

• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves
• 1 tablespoon butter

For Serving

• Toasted bread
• Grilled cheese
• Optional: parmesan cheese

Substitutions

• Use vegetable broth and a dairy-free cream or unsweetened oat milk for a dairy-free soup.
• Replace parmesan with a dairy-free grated alternative, or omit it and adjust the salt at the end.

Instructions

Step 1: Cook the Aromatics

Heat olive oil in a pot over medium heat. Add onion and cook until soft, then add garlic.

Step 4: Blend

Blend the soup until smooth using an immersion blender or regular blender.

Step 5: Add Cream

Stir in heavy cream, butter, and fresh basil.

Step 6: Serve

Serve warm with toasted bread, grilled cheese, or parmesan.

How to Store Leftovers

Cool Creamy Tomato Basil Soup promptly and refrigerate it in a shallow covered container for up to 4 days. For freezing, leave out the cream and fresh basil, then add them after the soup has thawed and reheated.

How to Reheat

Warm the soup over medium-low heat, stirring often. Avoid a hard boil after adding cream, and thin with a splash of broth if the soup has thickened in the refrigerator.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions