Silky Tomato-Basil Soup
A comforting and velvety smooth tomato-basil soup, elevated with a touch of heavy cream to balance the acidity and create a luxurious texture. Perfect for a cozy meal or an elegant starter.
For 6 servings
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent. Do not allow the onion to brown.
Add the minced garlic and dried oregano to the pot. Cook for another 1 minute, stirring constantly, until fragrant, being careful not to burn the garlic.
Pour in the crushed tomatoes and vegetable broth. Stir in the granulated sugar, kosher salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent any sticking to the bottom.
Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (vent the lid for hot liquids) and blend until smooth, then return to the pot.
Stir in the heavy cream and the 1/4 cup of chopped fresh basil. Heat gently for 2-3 minutes, just until warmed through, but do not bring the soup to a boil after adding the cream.
Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or a pinch of sugar to balance the flavors.
Ladle the hot soup into bowls. Garnish each serving with a swirl of extra heavy cream (optional) and a few fresh basil leaves or a sprinkle of chopped basil. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra smooth soup, pass the blended soup through a fine-mesh sieve after blending to remove any remaining tomato seeds or skins, though an immersion blender usually gets it very smooth.
- 2Always use good quality canned tomatoes; San Marzano tomatoes are often recommended for their sweetness and lower acidity, which contributes to a superior soup flavor.
- 3When blending hot liquids in a regular blender, fill the blender only halfway, secure the lid, and remove the center cap (or open the vent) to allow steam to escape, preventing pressure buildup. Cover the opening with a kitchen towel.
- 4If you prefer a thicker soup, simmer it uncovered for a few extra minutes to allow some liquid to evaporate before adding the cream.
Adapt it for your goals.
Roasted Tomato Version
Roast fresh tomatoes (halved, tossed with olive oil, salt, and pepper) before adding them to the soup for a deeper, sweeter, and more complex flavor profile.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes with the garlic for a subtle heat, or a dash of your favorite hot sauce at the end for a spicier profile.
Vegan OptionVegan Option
Substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative (like cashew cream) for a delicious dairy-free version.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant known for its potential to reduce the risk of certain cancers and heart disease.
Good Source of Vitamins
This soup provides essential vitamins like Vitamin C and K, which are important for immune function, bone health, and blood clotting.
Hydrating and Fiber-Rich
The high water content and dietary fiber from tomatoes contribute to hydration and support healthy digestion.
Frequently asked questions
Yes, this soup can be made 2-3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much.
