Creamy Tomato Basil Soup: A Comforting Hug in a Bowl

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Creamy tomato basil soup is a classic comfort food that’s easy to make at home. You can whip up this rich and velvety soup using simple ingredients like fresh tomatoes, basil, cream, and spices. The secret to a great tomato basil soup is roasting the tomatoes first to bring out their natural sweetness.

This soup is perfect for chilly days or when you want a quick, satisfying meal. You can serve it with grilled cheese sandwiches for a cozy dinner. It’s also easy to customize by adding extra veggies or adjusting the creaminess to your liking.

Exact Ingredients (+ Possible Substitutes)

Creamy tomato basil soup is a comforting classic. You’ll need a few key ingredients, but there’s room for flexibility if you’re missing something.

Creamy Tomato Basil Soup Ingredients

To make this soup, you’ll need:

• 2 lbs ripe tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp tomato paste
• Salt and pepper to taste

Start by roasting the tomatoes at 400°F for about 45 minutes. This brings out their sweetness. While they roast, sauté the onion and garlic in olive oil. Add the roasted tomatoes, broth, and tomato paste. Simmer for 15 minutes, then blend until smooth. Stir in the cream and basil just before serving.

Possible Substitutes

Can’t find fresh tomatoes? Use canned whole peeled tomatoes instead. They work great in a pinch.

For a dairy-free version, swap the heavy cream for coconut milk. It adds a subtle sweetness that pairs well with the tomatoes.

No fresh basil? Dried basil works too. Use 1 teaspoon of dried for every tablespoon of fresh.

To make it vegan, use vegetable broth and coconut milk. You can also add a tablespoon of nutritional yeast for a cheesy flavor.

If you’re watching calories, try Greek yogurt instead of cream. It adds protein and keeps the soup creamy.

Instructions

Start by heating olive oil in a large pot over medium heat. Add diced onions and cook until soft, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.

Pour in canned diced tomatoes with their juice and chicken broth. Add oregano, sugar, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.

Remove the pot from heat and add fresh basil leaves. Use an immersion blender to puree the soup until smooth.

Stir in heavy cream and butter. Return the pot to medium heat and cook until the butter melts, about 5 minutes. Don’t let it boil.

Taste and adjust seasoning if needed. Serve your creamy tomato basil soup hot, maybe with a sprinkle of grated Parmesan cheese on top.

For extra flavor, try roasting your tomatoes first. Cut them in half, coat with olive oil, salt, and pepper. Roast at 400°F for 40-45 minutes before adding to the soup.

Tips, Tricks & Storing

Make your tomato basil soup extra creamy by adding a splash of heavy cream or coconut milk at the end. This gives it a rich, velvety texture.

For deeper flavor, roast your tomatoes before adding them to the pot. Cut them in half, drizzle with olive oil, and bake at 400°F for 40-45 minutes.

Don’t forget to season! Taste and adjust the salt and pepper as you go. A pinch of sugar can help balance out the acidity of the tomatoes.

Try these yummy toppings:

• Croutons
• Grated Parmesan cheese
• A swirl of pesto
• Fresh basil leaves

To store leftovers, let the soup cool completely. Put it in an airtight container and keep it in the fridge for up to 5 days.

You can freeze tomato basil soup too! Pour it into freezer-safe bags or containers. It will stay good for about 3 months. Thaw in the fridge overnight before reheating.

When reheating, warm the soup gently on the stove or in the microwave. Stir it well to bring back its creamy texture.