Tomato Basil Soup

Emily

This creamy Tomato Basil Soup is a comforting classic made with ripe tomatoes, fresh basil, and a hint of garlic. Perfectly smooth, rich, and bursting with flavor, it’s the ultimate cozy meal for any season.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer, Main Course, Soup

Cuisine American, Italian-Inspired

Servings 4 bowls

Calories 185 kcal

Ingredients

Main Ingredients

2 tbsp olive oil
1 onion chopped
3 cloves garlic minced
2 lbs ripe tomatoes chopped, or use canned crushed tomatoes
2 cups vegetable broth or chicken broth
1/2 cup heavy cream optional for creaminess
1/4 cup fresh basil leaves plus extra for garnish
1 tsp salt to taste
1/2 tsp black pepper freshly ground

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
Add minced garlic and cook for another 30 seconds, stirring to prevent burning.
Stir in chopped tomatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, allowing flavors to blend.
Remove from heat and stir in fresh basil leaves. Use an immersion blender (or transfer to a regular blender) to puree the soup until smooth.
Return the soup to low heat, stir in heavy cream if using, and season with salt and pepper to taste.
Ladle into bowls and garnish with extra basil or a drizzle of cream before serving.

Notes

For extra depth of flavor, roast your tomatoes in the oven before adding them to the pot. You can also make this soup dairy-free by omitting the cream or using coconut milk instead.

Nutrition Information

Calories: 185 kcal
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 27mg
Sodium: 620mg
Total Carbohydrates: 16g
Dietary Fiber: 3g
Sugars: 10g
Protein: 4g

Keyword creamy tomato soup, easy soup recipe, tomato basil soup, vegetarian comfort food