Creamy Tomato Basil Soup
A comforting tomato‑basil soup that balances sweet tomatoes with a splash of cream, brightened by fresh basil and a hint of oregano. The broth simmers just long enough to meld flavors, then is pureed to a velvety texture, making it perfect for a cozy dinner or a starter.
35 mins
6 servings
Ingredients
- 3 cloves of Garlic
- 2 cans of Tomatoes
- 1 Yellow Onion
- ½ cup Heavy Cream
- 1 teaspoon Sugar
- ½ cup Basil (Fresh)
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Oregano
- 1 pinch Red Pepper Flakes
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 2 cups Vegetable Broth
Directions
- Mise en place: Measure 2 Tbsp olive oil, dice the yellow onion, mince the three garlic cloves, and roughly tear 1/2 cup basil leaves; have two cans whole peeled tomatoes, 2 c vegetable broth, 1 tsp sugar, 1 tsp salt, a pinch of black pepper, one dried oregano leaf, a pinch of red‑pepper flakes, and 1/2 c heavy cream ready.
- Warm the measured olive oil in a Dutch oven or sizable saucepan set to a medium flame.
- Introduce the diced onion to the hot oil, stirring until it turns translucent, roughly five minutes.
- Add the minced garlic, tossing quickly for about thirty seconds until fragrant.
- Tip in the two cans of whole peeled tomatoes with their juices, then pour in the vegetable broth; sprinkle the sugar, salt, black pepper, crumble the oregano leaf, and scatter the red‑pepper flakes. Use a wooden spoon to crush the tomatoes into smaller pieces.
- Allow the mixture to reach a gentle boil, then dial the heat back to medium‑low, letting it simmer uncovered for 15–18 minutes, giving it an occasional stir.
- Take the pot off the burner, fold in the torn basil, and blend the soup until silky smooth—either with an immersion blender directly in the pot or by transferring portions to a countertop blender and returning the puree.
- Return the pot to low heat and slowly whisk in the half‑cup of heavy cream, heating for about two minutes until just warmed.
- Taste, adjust seasoning if needed, then ladle the soup into bowls; optional garnish: extra basil leaves and grated Parmesan.
