Easy, Quick Tomato Basil Soup
This creamy tomato basil soup is a comforting, flavorful recipe made with fresh tomatoes, aromatic garlic, onions, and sweet basil. It's an easy, wholesome meal that highlights peak tomato flavor and is perfect for cozy lunches or light dinners.
COOK TIME: 35 minutes
PREP TIME: 15 minutes
SERVINGS: 4
INGREDIENTS
2 tablespoons olive oil
1 medium yellow onion
3 garlic cloves
2 pounds fresh tomatoes
2 cups low-sodium vegetable broth
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon granulated sugar
½ cup fresh basil leaves
½ cup heavy cream
INSTRUCTIONS
Peel and dice the onion. Peel and mince the garlic. Rinse the tomatoes and remove any stems. Cut the tomatoes into quarters.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring frequently, for 5 to 7 minutes, or until translucent.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Add the quartered tomatoes, vegetable broth, salt, black pepper, and sugar. Bring to a boil over medium-high heat, then reduce to a simmer.
Cover the pot and simmer for 25 minutes, or until the tomatoes are very soft and beginning to break down.
Turn off the heat. Add the fresh basil leaves to the pot. Use an immersion blender to puree the soup until smooth. (Alternatively, let the mixture cool slightly, then carefully transfer it in batches to a countertop blender. Blend with the lid slightly ajar to release steam.)
Return the soup to low heat and stir in the heavy cream. Heat gently until the soup reaches 165°F, stirring occasionally. Do not let it boil.
Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until the internal temperature reaches 165°F. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Ingredient Substitutions
If fresh tomatoes are unavailable, use one (28-ounce) can of whole peeled tomatoes, undrained.
For a dairy-free version, substitute heavy cream with full-fat canned coconut milk or unsweetened oat cream.
If you don’t have fresh basil, use 1 tablespoon of dried basil added during simmering.