creamy tomato basil soup recipe

Written ByJenny Smyth Posted on
creamy tomato basil soup recipe
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The Best creamy tomato basil soup recipe

I’m so excited to share this creamy tomato basil soup recipe with you, it’s a family favorite that never fails to impress. I first tried it at a friend’s house many years ago, and I was hooked from the very first spoonful. The combination of rich, velvety texture and the deep, earthy flavor of the tomatoes is just irresistible.

And the best part? It’s incredibly easy to make, requiring only a few simple ingredients and some basic cooking techniques. As a busy mom of three, I’ve found that this recipe is a lifesaver on those days when I need to get dinner on the table quickly.

Just throw all the ingredients into a pot, let it simmer for a bit, and voila! You’ve got a delicious, comforting meal that’s sure to please even the pickiest eaters. And the leftovers are just as good, if not better.

But what really sets this recipe apart is its incredible health benefits. Tomatoes are packed with antioxidants and lycopene, which have been shown to reduce the risk of certain cancers and heart disease. And by using fresh basil instead of dried herbs, you’re getting a boost of vitamins A and K as well.

So go ahead, give this recipe a try! I promise you won’t be disappointed.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

4.9 from 1562 votes

A comforting and velvety soup made with ripe tomatoes, fresh basil, and a touch of cream. Perfect for a cozy meal on a chilly day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion and cook until softened and translucent, about 5 minutes.
3Add minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to prevent burning.
4Add diced tomatoes, vegetable broth, salt, pepper, and sugar to the pot.
5Stir well to combine.
6Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.
7The soup should thicken slightly and the flavors should meld together.
8Remove the pot from heat.
9Use an immersion blender to blend the soup until smooth.
10Alternatively, you can blend it in batches in a regular blender, being careful not to overfill and ensure the lid is securely fastened.
11Return the blended soup to the pot if using a regular blender.
12Stir in the heavy cream and chopped basil leaves.
13Taste and adjust seasoning if needed.
14The soup should have a rich, creamy texture and a vibrant red color with visible green flecks from the basil.

🔧Equipment

Large pot
Blender or immersion blender
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 12g🥩Protein: 4g

📝Notes

Tips: For a spicier soup, add a pinch of red pepper flakes. For a vegetarian option, use vegetable broth. For a vegan option, substitute the heavy cream with coconut milk.

Watch Video Of How Creamy Tomato Basil Soup Works

This creamy tomato basil soup recipe is truly a staple in our household – we love it for both everyday meals and special occasions alike.

One of my favorite things about this recipe is how easily it can be adapted to suit different tastes and dietary needs.

Whether you’re looking for a comforting meal on a chilly day or just want something delicious and healthy for your family, this recipe is sure to hit the spot.

❓ Frequently Asked Questions About Creamy Tomato Basil Soup

Q: Can I use canned tomatoes instead of fresh?

While canned tomatoes can be convenient, they’re not the best choice for this recipe. Fresh tomatoes have a much more vibrant flavor and texture that really makes this soup shine. If you do choose to use canned tomatoes, be sure to look for ones that are low-sodium and made without added preservatives.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days, but be sure to store it in an airtight container to prevent contamination. You can also freeze it for up to 3 months – just thaw it slowly in the fridge or reheat it gently on the stovetop.

Q: Can I make this soup in advance?

Yes! This soup is one of those recipes that actually gets better with time. Just make it up to a day ahead and refrigerate or freeze as needed. Reheat it gently before serving.

Q: What’s the best way to serve this soup?

Serve this soup hot, garnished with some extra basil leaves and crusty bread on the side for dipping. You can also add some grated Parmesan cheese for an extra burst of flavor.

Q: Can I customize this recipe to suit my family’s tastes?

Absolutely! This recipe is very versatile – feel free to add your own favorite spices or herbs to give it your own unique twist.

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