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Creamy Tomato Basil Soup Recipe

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4.6 from 77 reviews

This Creamy Tomato Basil Soup is a delightful blend of roasted fresh tomatoes, garlic, onions, and carrots, combined with crushed tomatoes and vegetable broth to create a rich and flavorful base. Finished with a splash of cream and fresh basil, this comforting soup is perfect for any season and easy to prepare using simple roasting and stovetop simmering techniques.

Ingredients

Vegetables & Herbs

  • 4 large ripe tomatoes, halved
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled
  • 1 carrot, chopped
  • ¼ cup fresh basil, chopped

Liquids & Broth

  • 2 cups vegetable broth
  • ½ cup heavy cream or coconut milk

Pantry Items

  • 2 tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • Salt and pepper to taste
  • Optional: pinch of sugar

Instructions

  1. Roast Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, chopped onions, peeled garlic cloves, and chopped carrot on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 to 30 minutes until vegetables are softened and slightly caramelized.
  2. Combine Ingredients: Transfer the roasted vegetables to a large pot. Add the canned crushed tomatoes and vegetable broth to the pot, stirring gently to combine all ingredients.
  3. Blend the Soup: Use an immersion blender directly in the pot to puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer the contents in batches to a standard blender and blend until smooth.
  4. Simmer the Soup: Place the pot over medium heat and bring the soup to a gentle simmer. Allow it to cook for 15 to 20 minutes, stirring occasionally to prevent sticking and to deepen the flavors.
  5. Add Cream and Basil: Stir in the heavy cream (or coconut milk for a dairy-free option) and fresh chopped basil. Mix thoroughly to evenly distribute the cream and herbs.
  6. Season and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, and optionally a pinch of sugar to balance acidity. Serve the soup hot, garnished with extra basil if desired.

Notes

  • For a vegan version, substitute heavy cream with coconut milk or any plant-based cream.
  • Roasting the vegetables enhances their natural sweetness and adds depth to the soup’s flavor.
  • The optional pinch of sugar helps to reduce the acidity of the tomatoes but can be omitted if preferred.
  • Use fresh basil for the best aroma and taste, but dried basil can be substituted in pinch (use about 1 tablespoon dried).
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://oliviabakes.com/creamy-tomato-basil-soup-recipe/