Homemade Tomato Basil Soup
There is something undeniably restorative about a bowl of Creamy Tomato Basil Soup. It’s the kind of soup that signals a slow, cozy afternoon, bringing a rich, velvety texture to the table that feels like a warm embrace.
Ingredients
- 2 cans 28 oz each crushed tomatoes
- 4 cups chicken or vegetable broth
- ½ cup heavy cream
- ½ cup fresh basil leaves chopped
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 2 tbsp unsalted butter or olive oil
- 1 tsp sugar to balance acidity
- Salt and black pepper to taste
- Croutons and grated Parmesan for garnish
Instructions
- Heat butter or oil in a large pot or Dutch oven over medium heat. Sauté the onion and garlic for 5–7 minutes until softened.
- Stir in the crushed tomatoes, broth, sugar, and a pinch of salt and pepper.
- Bring the soup to a gentle boil, then reduce heat and simmer for 20 minutes.
- Remove the pot from the heat and stir in the fresh basil.
- Using an immersion blender, purée the soup until completely smooth. (Alternatively, transfer in batches to a regular blender).
- Stir in the heavy cream and return to a very low heat just to warm through.
- Adjust seasoning with extra salt and pepper if needed.
- Ladle into bowls and top with croutons, Parmesan cheese, and extra basil leaves.