why make this recipe
This soup is warm, creamy, and easy to make at home. It uses simple ingredients and makes a lot to share. If you like rich soups, try a similar cozy dish like creamy bacon potato soup for more comfort food ideas.
introduction
Creamy Tomato Basil Soup blends ripe tomatoes, cream, and fresh basil for a smooth bowl that feels like a hug. You can make it on a weeknight or for guests. For another easy, creamy meal idea, see the simple recipe for creamy chicken tortilla soup.
how to make Creamy Tomato Basil Soup
Heat oil and cook the onion and garlic until soft. Add tomatoes and broth and bring the mix to a gentle simmer. Stir in cream and parmesan until the soup is smooth. Add chopped basil and taste, then add salt and pepper as needed. If you want a very smooth soup, blend it carefully until you reach the texture you like. This method is similar in steps to other one-pot soups like creamy cowboy soup.
Ingredients :
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Directions :
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, cooking until softened.
- Stir in diced tomatoes and vegetable broth; bring to a simmer.
- Reduce heat and add heavy cream and parmesan cheese, stirring until smooth.
- Add fresh basil and season with salt and pepper.
- Blend the soup for a smoother texture if desired.
- Serve hot, paired with crusty bread or in a bread bowl.
how to serve Creamy Tomato Basil Soup
Serve hot in bowls with a drizzle of cream or a few basil leaves on top. It goes well with grilled cheese or crusty bread. You can also pour it into a hollowed bread bowl for a fun meal.
how to store Creamy Tomato Basil Soup
Cool the soup to room temperature before storing. Keep it in an airtight container in the fridge for up to 4 days. You can freeze the soup for up to 3 months; thaw in the fridge and reheat gently on the stove.
tips to make Creamy Tomato Basil Soup
- Use good canned tomatoes for the best flavor.
- Stir cream in off the heat to avoid curdling.
- Blend in batches if your blender is small and the soup is hot.
- For added depth, cook the tomatoes a little longer. For more recipe ideas that use cream well, try creamy lasagna soup.
variation (if any)
- Make it dairy-free: use coconut milk or a plant-based cream instead of heavy cream and skip parmesan.
- Add roasted red peppers for a smokier taste.
- Stir in cooked pasta or rice to make it more filling.
FAQs
Q: Can I make this soup without cream?
A: Yes. Use full-fat coconut milk or a plant milk thickened with a little cornstarch, or leave the cream out and simmer a bit longer for a thicker tomato base.
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use about 2 pounds of ripe tomatoes, chop them, and cook until soft before adding broth. Blend well for a smooth soup.
Q: How do I reheat the soup without curdling the cream?
A: Reheat slowly on low heat and stir often. If it looks like it may separate, whisk in a small splash of cream or broth off the heat. For more reheating tips for creamy soups, see this guide on creamy mushroom soup.
Q: Can I add protein to this soup?
A: Yes. Stir in cooked shredded chicken or cooked beans near the end of cooking to keep them tender.
Creamy Tomato Basil Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, cooking until softened.
- Stir in diced tomatoes and vegetable broth; bring to a simmer.
- Reduce heat and add heavy cream and parmesan cheese, stirring until smooth.
- Add fresh basil and season with salt and pepper.
- Blend the soup for a smoother texture if desired.
- Serve hot in bowls with a drizzle of cream or a few basil leaves on top.
- It pairs well with grilled cheese or crusty bread, and can also be served in a hollowed bread bowl.