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Creamy Tomato Basil Soup

A velvety tomato soup simmered with garlic, onion, and fresh basil, finished with a swirl of cream for richness.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 28 oz cans crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1/2 cup fresh basil leaves chopped, plus more for garnish
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese for serving

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and cook for 1 minute more, until fragrant.
  3. Stir in the crushed tomatoes, vegetable broth, and sugar. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  4. Stir in the chopped basil, then use an immersion blender to puree the soup until smooth.
  5. Stir in the heavy cream and season with salt and pepper to taste. Warm through over low heat.
  6. Ladle into bowls and garnish with extra basil and grated Parmesan, if desired.