Creamy Tomato Basil (Print)

Velvety tomato and basil blend finished with cream, perfect for cozy lunches or starters.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2.5 lbs ripe tomatoes, chopped (or two 28 oz cans whole peeled tomatoes, drained)

→ Liquids

05 - 2 cups vegetable broth
06 - 1 cup heavy cream

→ Seasonings

07 - 1 teaspoon sugar (optional, to balance acidity)
08 - 1 teaspoon salt (or to taste)
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon dried oregano

→ Herbs

11 - ½ cup fresh basil leaves, chopped (plus extra for garnish)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in tomatoes, vegetable broth, sugar (if using), salt, pepper, and oregano. Bring to a simmer.
04 - Cover and simmer for 20 minutes, stirring occasionally, until tomatoes are very soft and flavors are blended.
05 - Remove from heat. Add chopped basil.
06 - Using an immersion blender (or working in batches with a countertop blender), purée the soup until completely smooth.
07 - Return soup to low heat. Stir in the heavy cream and heat gently for 3–4 minutes—do not boil.
08 - Taste and adjust seasoning if needed. Serve hot, garnished with extra basil leaves.

# Expert Advice:

01 -
  • The secret is letting those tomatoes break down completely until they surrender every drop of sweetness
  • Heavy cream transforms it from ordinary soup into something luxurious enough for dinner guests
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Cold cream into hot soup can curdle. Let the cream come to room temperature while the soup simmers
  • Blending hot soup is dangerous. If using a countertop blender, let it cool for at least 10 minutes first
  • Reheating cream soup requires gentle heat. High heat will separate the cream and ruin the texture
03 -
  • Make this soup a day ahead. The flavors develop and meld overnight in ways that 20 minutes of simmering just can't achieve
  • Freeze the soup before adding cream. Dairy doesn't freeze well. Add cream when you reheat
  • If it's too thick after reheating, thin with a splash of broth or water. The soup continues to thicken as it sits

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