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Creamy Tomato Basil Soup

Creamy tomato basil soup recipe with fresh herbs and a wooden spoon.
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This is a cozy bistro-style soup that is both comforting and sophisticated. It features a smooth texture and sweet, herby aroma, making it a family-friendly meal that comes together in about 45 minutes.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans whole peeled tomatoes (San Marzano ideal)
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, packed, plus more for garnish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon granulated sugar
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large Dutch oven or heavy pot, melt butter with olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  2. Add the canned tomatoes with their juice, breaking them apart with a spoon. Add vegetable broth, dried oregano, dried thyme, and sugar. Stir to combine.
  3. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes.
  4. Remove pot from heat. Stir in fresh basil leaves until wilted. Using an immersion blender, blend the soup in the pot until completely smooth. (If using a countertop blender, blend in batches with caution.)
  5. Return the smooth soup to low heat. Stir in the heavy cream and warm through gently; do not boil. Season generously with salt and pepper. Taste and adjust seasoning if needed.

Notes

For a dairy-free version, use vegan butter and full-fat coconut milk instead of butter and cream. Do not boil the soup after adding cream to prevent curdling. The soup freezes well; omit cream before freezing and add when reheating.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-tomato-basil-soup-2/