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Creamy Tomato Basil Soup

Creamy tomato basil soup is simmered with whole peeled tomatoes, broth, and fresh basil, then blended until smooth. Heavy cream stirred in at the end gives each bowl a rich, velvety finish.
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Prep Time 10 minutes
Cook Time 31 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 can (28 oz) whole peeled tomatoes with their juices
  • 3 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup fresh basil leaves divided
  • 0.75 cup heavy cream

Equipment

  • 1 5-quart pot
  • 1 immersion blender

Method
 

  1. Melt the butter with the olive oil in a 5-quart pot over medium heat.
  2. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant.
  4. Add the tomatoes and their juices, chicken broth, salt, pepper, and 1/2 cup of the basil leaves, breaking up the tomatoes with a spoon.
  5. Bring the soup to a boil.
  6. Reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
  7. Remove the pot from the heat and add the remaining 1/2 cup basil.
  8. Blend with an immersion blender until smooth.
  9. Stir in the heavy cream.
  10. Warm the soup over low heat for 2 to 3 minutes, without letting it boil.

Notes

For the smoothest texture, blend carefully until no tomato pieces remain. Refrigerate leftovers for up to 4 days; freezing is possible, though the cream may separate slightly when thawed. For a vegetarian option, use vegetable broth in place of chicken broth.