Creamy Tomato Basil Soup Recipe
There’s something undeniably comforting about a bowl of creamy tomato soup. Add a touch of basil it becomes an irresistible treat. This creamy tomato basil soup is the perfect balance of rich, velvety texture and warm, vibrant flavors. Whether you’re enjoying it on a chilly day or serving it as a cozy starter for a dinner gathering, this soup is sure to become a favorite in your kitchen just as it has ours. No joke – we make this at least once a fortnight.
With just a handful of simple ingredients, you can create a flavorful dish that feels indulgent yet surprisingly easy to prepare. The combination of tomatoes, basil, onion and a touch of cream gives this soup a luxurious depth of flavor without any complicated techniques or strenuous effort. Serve it with parmesan cheese and croutons, a grilled cheese sandwich, or a toasted baguette for the ultimate comfort meal.
Make this cream tomato basil soup vegan by substituting the heavy cream for a non-dairy heavy cream. We recommend a cashew cream to compliment the base flavor of the soup.
♡ Make It a Dinner Date!
How do you turn a one-pot recipe into a two-person date night, you ask? Good question!
We recommend having one designated “”potager chef” and one designated “prep chef”. The “potager chef” is responsible for the pot and its contents – stirring, adjusting temperatures, making sure everything looks good. Maybe even a taste test here and there, for quality assurance.
The “prep chef” works alongside them to ensure the ingredients for the next step of the recipe are ready. They’ll prep, measure out, and get the ingredients ready to be added to the pot. Who knows, if they’re lucky the potager chef may even let them add the ingredients to the pot when the time comes! Dream big, prep chef!
Creamy Tomato Basil Soup
Equipment
- 1 large pot
- 1 blender
Ingredients
Main Ingredients
- 3 tbsp olive oil extra virgin
- 2 red onions chopped
- 3 cloves garlic minced
- 28 oz can crushed tomatoes
- 4 cups vegetable stock
- 1 cup heavy cream 33% or higher
- 5 basil leaves chopped finely
- Freshly ground black pepper
- Salt
Garnishes
- Parmesan cheese crumbled
- Croutons
Instructions
- In a large pot, heat olive oil over medium-low heat. Once hot, add onions and season with salt. Cook onions, stirring occasionally, until soft. This will take about 15 minutes.3 tbsp olive oil, 2 red onions
- Add garlic to the pot and cook for an additional minute.3 cloves garlic
- Stir in the crushed tomatoes and vegetable stock. Season with salt and freshly ground black pepper. Bring the soup to a boil then lower the heat to maintain a simmer for at least 15 minutes.28 oz can crushed tomatoes, 4 cups vegetable stock
- Transfer the entire mixture to a blender and puree until smooth. Once smooth, transfer the mixture back to the pot.
- Stir in the cream and basil and let it simmer for at least 15 minutes, though longer simmer times will allow for the flavor of the basil to saturate the soup and the soup will reduce to a thicker consistency.1 cup heavy cream, 5 basil leaves
- Serve immediately. Topped with optional garnishes. We recommend crumbled parmesan cheese, a sprinkle of freshly ground black pepper, a sprinkle of salt, and croutons as well.Freshly ground black pepper, Parmesan cheese, Croutons, Salt