Creamy Tomato Basil Soup
Creamy, comforting, and packed with summer basil flavor, this fresh tomato soup recipe will forever change how you think about this classic dish. Whether you're seeking warmth on a chilly evening or looking to preserve the essence of summer tomatoes, this recipe delivers exceptional flavor with surprising simplicity.
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Servings: 6 cups
Calories: 210kcal
Equipment
- Baking Sheet
- Large Pot
- Immersion Blender or Regular Blender
Ingredients
Main Ingredients
- 2 pounds ripe tomatoes Roma or vine-ripened work best
- 3 tablespoons olive oil divided
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 cup fresh basil leaves plus extra for garnish
- 2 teaspoons sugar balances acidity
- 1 teaspoon dried oregano
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes optional, for heat
Instructions
- Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them cut-side up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25-30 minutes until they're slightly charred and softened.
- While the tomatoes roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the tomato paste to the pot and cook for about 2 minutes, stirring constantly. Add the dried oregano and optional red pepper flakes, stirring to combine.
- Add the roasted tomatoes (including any juices from the baking sheet), sugar, and broth to the pot. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
- Remove the soup from heat and add the fresh basil leaves. Using an immersion blender, blend until smooth. If using a regular blender, carefully transfer the soup in batches, remembering to vent the lid to prevent pressure buildup.
- Return the blended soup to the pot, stir in the heavy cream, and gently warm through without boiling. Season with additional salt and pepper to taste.
Notes
For a dairy-free version, replace heavy cream with coconut cream.
When tomatoes are out of season, substitute with 2 (28 oz) cans of whole peeled tomatoes.
The soup can be refrigerated for up to 4 days or frozen (without cream) for up to 3 months.
For a healthier option, replace heavy cream with Greek yogurt and use sodium-reduced broth.
When tomatoes are out of season, substitute with 2 (28 oz) cans of whole peeled tomatoes.
The soup can be refrigerated for up to 4 days or frozen (without cream) for up to 3 months.
For a healthier option, replace heavy cream with Greek yogurt and use sodium-reduced broth.
Nutrition
Calories: 210kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 620mg | Potassium: 450mg | Fiber: 3g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 45mg | Calcium: 8mg | Iron: 2mg
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