Description

This Creamy Tomato Basil Soup is rich, comforting, and bursting with fresh tomato flavor. Made with canned tomatoes, garlic, onion, and fresh basil—then blended to velvety perfection with cream or coconut milk. Serve with grilled cheese or crusty bread for the ultimate cozy meal.

Ingredients

▢ 2 tablespoons olive oil

▢ 1 medium yellow onion, diced

▢ 4 cloves garlic, minced

▢ 2 (28 oz) cans whole peeled tomatoes

▢ 1 cup vegetable broth or chicken broth

▢ 1/2 teaspoon salt, plus more to taste

▢ 1/4 teaspoon black pepper

▢ 1 teaspoon sugar (optional, to cut acidity)

▢ 1/2 cup heavy cream or full-fat coconut milk

▢ 1/2 cup packed fresh basil leaves

▢ Optional: red pepper flakes, grated Parmesan, croutons for topping

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5–7 minutes, until translucent.

2. Add garlic and cook for 1 minute, stirring constantly.

3. Pour in the tomatoes (with juices) and broth. Add salt, pepper, and sugar if using.

4. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes to blend flavors.

5. Add fresh basil, then use an immersion blender (or transfer to a blender in batches) to blend until smooth.

6. Return soup to pot. Stir in cream or coconut milk and simmer on low for 5 minutes.

7. Taste and adjust seasoning. Serve hot with toppings like Parmesan, red pepper flakes, or croutons.

Notes

For a vegan version, use coconut milk and vegetable broth.

Want more texture? Skip the blending or only partially blend.

Pairs beautifully with grilled cheese sandwiches or garlic toast.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 210
Sugar: 7g
Sodium: 520mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 20mg