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Creamy Tomato Basil Soup

Creamy tomato basil soup garnished with cream and a fresh basil leaf.
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A smooth and comforting soup that transforms simple canned tomatoes and fresh basil into a bowl of pure coziness. It's a quick, easy recipe that delivers deep, savory flavor with minimal effort, perfect for a weeknight dinner or a special starter.

Ingredients

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  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups (32 oz) chicken broth or vegetable broth
  • 2 (28-ounce) cans whole peeled tomatoes, with their juices
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon granulated sugar
  • 1 cup heavy cream or half-and-half
  • Salt and freshly ground black pepper to taste

Instructions

  1. Melt butter in a large pot over medium heat. Add onion and carrot. Cook for 8-10 minutes until softened.
  2. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over vegetables. Stir constantly and cook for 2 minutes.
  4. Slowly whisk in the broth until smooth. Add tomatoes with juices, oregano, thyme, and sugar. Break up tomatoes slightly. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
  5. Carefully puree the soup with an immersion blender until completely smooth.
  6. Return soup to low heat. Stir in heavy cream and fresh basil. Warm through gently without boiling. Season with salt and pepper.

Notes

For a lighter version, use whole milk. For dairy-free, use full-fat coconut milk. To freeze, do so before adding cream. Reheat gently and stir cream in after thawing.

Nutrition

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