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The Best Creamy Tomato Basil Soup

Easy one-pot creamy tomato soup using canned whole tomatoes and fresh basil.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories: 280
Equipment Method Notes

Equipment

  • Canned Whole Tomatoes: San Marzano are best. Do not drain the juice!
  • Fresh Basil: Plenty of fresh leaves.
  • Aromatics: Yellow onion and fresh garlic cloves.
  • Fat: A mix of Butter (for richness) and Olive Oil (for flavor).
  • ​Heavy Cream: To make it creamy at the end.
  • Seasoning: Salt, black pepper, and a pinch of Red Pepper Flakes for gentle heat.
  • Broth (Optional): You can add a splash of chicken or vegetable broth if you prefer a thinner soup, but the tomato juice is usually enough.

Method
 

  1. ​Step 1: Sauté Aromatics
    In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add chopped onion and red pepper flakes. Cook until soft (5 mins). Add minced garlic and cook for 1 minute until fragrant.
  2. Step 2: Simmer
    Pour in the canned tomatoes (with their juice). Crush them slightly with a wooden spoon. Add salt, pepper, and handfuls of fresh basil leaves. Bring to a simmer, reduce heat, and cook covered for 15-20 minutes to meld flavors.
  3. Step 3: Blend
    Remove from heat. Use an immersion blender directly in the pot to puree the soup until completely smooth and velvety. (Be careful, it’s hot!).
  4. Step 4: Make it Creamy
    Stir in the heavy cream. Taste and adjust salt and pepper if needed. Serve hot, garnished with more fresh basil.

Notes

Nutrition Facts (per serving)
Carbs: 18g | Protein: 4g | Fat: 22g