Enjoy a bowl of this smooth and creamy tomato basil soup, perfect for a cozy meal. Made with fresh tomatoes, onions, and garlic, this soup is blended to perfection and enriched with a touch of cream. Garnished with fresh basil, it’s a delightful way to boost your immune system with a bowl full of antioxidants and flavor. Ready in just 30 minutes, it’s an easy and delicious option for any day of the week.
Creamy Tomato Basil Soup
A smooth and creamy soup that's rich in antioxidants from tomatoes and the freshness of basil. Great for boosting your immune system.
Equipment
- Large pot
- Blender
- Knife
- Cutting board
Ingredients
- 6 large tomatoes, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add tomatoes and cook until they start to break down.
- Pour in vegetable broth, bring to a boil, then simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Garnish with basil leaves and serve.
Notes
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Tomato Selection:
- Use ripe, fresh tomatoes for the best flavor. Roma or vine-ripened tomatoes work well.
- If fresh tomatoes are not available, you can use canned tomatoes. Use two 28-ounce cans of whole peeled tomatoes as a substitute.
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Blending Tips:
- For a smooth texture, blend the soup in batches if using a regular blender, and be careful with the hot liquid.
- An immersion blender can be more convenient and safer for blending directly in the pot.
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Cream Alternatives:
- For a lighter version, substitute heavy cream with half-and-half, milk, or a dairy-free option like coconut milk or almond milk.
- To thicken the soup without cream, add a peeled and diced potato during the cooking process and blend it into the soup.
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Flavor Enhancements:
- Add a pinch of red pepper flakes for a slight kick.
- A teaspoon of sugar can help balance the acidity of the tomatoes.
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Herb Options:
- Fresh basil is best for garnishing, but you can also stir in some chopped fresh basil towards the end of cooking for a more pronounced basil flavor.
- Other herbs like thyme or oregano can be added for additional flavor depth.
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Serving Suggestions:
- Serve the soup with a dollop of sour cream or a drizzle of extra virgin olive oil.
- Pair it with a grilled cheese sandwich, crusty bread, or a side salad for a complete meal.
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Storage:
- The soup can be stored in the refrigerator for up to 3-4 days.
- It can also be frozen for up to 3 months. If freezing, leave out the cream and add it when reheating to prevent curdling.
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Reheating:
- Reheat gently over low heat, stirring occasionally. If the soup is too thick after storing, add a bit more vegetable broth or water to reach the desired consistency.
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Additional Veggies:
- For added nutrition, consider adding more vegetables like red bell peppers, carrots, or zucchini. Sauté them with the onions and garlic for added flavor.
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Vegan Option:
- Replace the heavy cream with a plant-based alternative like cashew cream, coconut cream, or a thick almond milk.
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Presentation:
- Garnish with a swirl of cream, a sprinkle of freshly ground black pepper, or a few whole basil leaves to enhance the visual appeal.
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Acidity Adjustment:
- If the soup is too acidic, a small pinch of baking soda can neutralize the acidity of the tomatoes.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @feelacook on Instagram and hashtag it #feelacook.