Creamy Tomato Basil Soup

This creamy tomato basil soup is made with fresh, ripe tomatoes, plenty of basil, and a splash of cream. It's rich, velvety, and made in one pot in about an hour. Perfect with a grilled cheese sandwich or garlic bread.

Course Lunch/Dinner

Cuisine American, Italian

Keyword , creamy tomato basil soup, fresh tomato basil soup, tomato basil soup

Prep Time 10

Cook Time 35

Total Time 40

Servings

Calories 254.2kcal

Equipment

Large pot or Dutch oven
Immersion blender or countertop blender
Wooden Spoon
A sharp chef's knife
A sturdy cutting board

Ingredients

3 ½ lbs roma tomatoes ripe, about 16 to 18 cored and roughly chopped
2 tablespoon olive oil
2 tablespoon unsalted butter
1 large onion chopped
1 medium carrot peeled and chopped
4 cloves garlic minced
2 tablespoon tomato paste
¼ teaspoon red pepper flakes optional
2 cups low-sodium vegetable broth or chicken broth
1 teaspoon sugar optional, adjust to taste
1 bay leaf
1 teaspoon salt plus more to taste, if needed
½ teaspoon black pepper
1 cup fresh basil leaves loosely packed, plus more for garnish
¾ cup heavy cream at room temperature
black pepper or grated parmesan optional

Instructions

Cook the aromatics: Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter melts, add the onion and carrot. Cook for 6 to 8 minutes, stirring occasionally, until soft and lightly golden. Stir in the garlic and cook for about 1 minute, until fragrant.
Toast the tomato paste: Add the tomato paste and red pepper flakes. Cook, stirring, for 1 to 2 minutes, until the paste darkens to a deep brick-red color.
Add the tomatoes: Add the chopped tomatoes and any juices. Stir and cook for about 5 minutes, until they begin to soften and release their juices. Add the broth, sugar, bay leaf, salt, and black pepper. Stir to combine.
Simmer the soup: Bring to a boil, then reduce the heat to low. Partially cover and simmer for 20 to 25 minutes, stirring occasionally, until the tomatoes have completely broken down and the carrot is very tender.
Add the basil and blend: Remove and discard the bay leaf. Stir in the basil leaves. Blend the soup with an immersion blender until completely smooth, about 1 to 2 minutes. If using a countertop blender, blend in batches, fill it only halfway, and vent the lid with a towel over the opening. For an extra-silky soup, strain it through a fine-mesh sieve.
Finish with cream: Return the pot to low heat. Stir in the heavy cream and Parmesan until the cheese melts and the soup is heated through. Do not let it boil. Taste and adjust the salt, pepper, and sugar if needed.
Serve: Ladle into bowls and garnish with fresh basil, a swirl of cream, and extra Parmesan. Serve warm with grilled cheese, garlic bread, or crusty rolls.

Notes

1. The riper the tomatoes, the sweeter the soup. Choose deep red Roma tomatoes that feel heavy for their size. If the soup tastes sharp, add a little more sugar, a pinch at a time.

2. No need to peel the tomatoes. For the silkiest texture, blanch and peel them first, or strain the soup after blending.

3. Bring the cream to room temperature before adding it, and keep the heat low afterward to prevent curdling.

4. For roasted tomato basil soup, roast the halved tomatoes with the onion, carrot, garlic, and olive oil at 400°F (200°C) for 30 to 40 minutes. Transfer to the pot, stir in the tomato paste, broth, and seasonings, and simmer for 15 minutes before blending.

5. Out of season? Use two 28-ounce cans of whole peeled tomatoes with their juices, and simmer for 15-20 minutes.

6. For a dairy-free version, use olive oil instead of butter, coconut milk instead of cream, and skip the Parmesan.

7. No fresh basil? Use 1 tablespoon of dried basil and add it with the broth.

8. Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool the soup before adding the cream and Parmesan, then freeze for up to 3 months. Stir in the cream when reheating.

9. Adjust the thickness at the end with a splash of broth to thin it, or simmer uncovered a few minutes longer to thicken it.

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