Creamy Tomato Basil Soup (Print)
A comforting bowl of velvety tomato goodness with fresh basil and cream.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole tomatoes with juice
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 2 cups vegetable broth
07 - ½ cup heavy cream
→ Herbs & Seasonings
08 - 1 teaspoon sugar (optional, to balance acidity)
09 - Salt and freshly ground black pepper, to taste
10 - 1 small bunch fresh basil leaves (about 20 g), plus extra for garnish
# How to Make:
01 - In a large saucepan, heat olive oil over medium heat. Add onion and carrot; sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in the tomatoes (with juice if using canned), vegetable broth, sugar (if using), salt, and pepper. Bring to a simmer.
04 - Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
05 - Remove from heat. Add the basil leaves.
06 - Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth.
07 - Stir in the cream and adjust seasoning to taste.
08 - Reheat gently if needed. Serve hot, garnished with extra basil.
# Expert Advice:
01 -
- It comes together in under an hour with ingredients you probably already have in your pantry
- The secret addition of a single carrot adds natural sweetness without overpowering the bright tomato flavor
02 -
- Never blend hot soup in a closed countertop blender without venting, or it will explode everywhere
- The soup thickens as it cools, so stop simmering while it still looks slightly thinner than you want
03 -
- Use an immersion blender if possible to save dishes and avoid transferring hot liquids
- Taste your canned tomatoes before adding sugar, as quality brands need less balancing