Easy Tomato Basil Soup Recipe with Creamy Texture
A quick, rich, and velvety tomato soup made from pantry staples, blended to silky perfection with a splash of cream. Perfect for grilled cheese or cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste (optional)
- 1 (28 oz) can crushed or whole peeled tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1/4 tsp sugar (optional)
- 1/2 cup heavy cream or half-and-half
- Fresh basil or parsley for garnish
Instructions
- Heat oil in a large pot over medium heat. Sauté onion for 5–6 minutes until soft. Add garlic and cook 30 seconds.
- Stir in tomatoes, broth, basil, salt, pepper, and sugar. Simmer 15–20 minutes uncovered.
- Blend the soup using an immersion blender or in batches. Return to pot.
- Stir in cream and simmer 2–3 minutes more. Adjust seasoning as needed.
- Serve hot, topped with herbs and extra cream if desired.
Notes
- Use coconut milk for dairy-free.
- Add roasted red pepper for extra depth.
- Great for freezing and reheating.