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Creamy Tomato Basil Soup

Creamy tomato basil soup is simmered on the stovetop, blended until smooth, and finished with heavy cream. Fresh basil adds a bright finish to the rich tomato base.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 can (28 oz) crushed tomatoes
  • 3 cup low-sodium chicken or vegetable broth
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup fresh basil leaves loosely packed, chopped
  • 1 cup heavy cream

Equipment

  • 1 5-quart Dutch oven or soup pot
  • 1 immersion blender or countertop blender

Method
 

  1. Melt the butter in a 5-quart Dutch oven or soup pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant.
  4. Add the crushed tomatoes, broth, sugar, salt, and pepper.
  5. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 20 minutes.
  6. Stir in the basil.
  7. Blend the soup until smooth with an immersion blender; alternatively, blend in batches in a countertop blender, filling it no more than halfway and venting the lid.
  8. Stir in the heavy cream and heat over low heat for 2 to 3 minutes, until hot but not boiling.

Notes

For the smoothest texture, blend carefully in batches and fill the countertop blender no more than halfway. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream may affect the texture when reheated. Use vegetable broth for a vegetarian option.