Save Pin A velvety, comforting tomato soup with fresh basil and a swirl of cream—perfect for busy weeknights yet full of flavor.
This recipe has become a family favorite on chilly evenings and never fails to bring comfort and warmth.
Ingredients
- Olive oil: 1 tbsp
- Yellow onion: 1 medium, diced
- Garlic cloves: 2, minced
- Carrot: 1 large, peeled and diced
- Diced tomatoes: 2 cans (14.5 oz / 410 g each), with juice
- Tomato paste: 1 tbsp
- Vegetable broth: 2 cups (480 ml)
- Heavy cream: 1/2 cup (120 ml), plus extra for serving
- Sugar: 1 tsp
- Dried oregano: 1/2 tsp
- Crushed red pepper flakes (optional): 1/4 tsp
- Salt and freshly ground black pepper: to taste
- Fresh basil leaves: 1 cup (25 g), chopped, plus extra for garnish
Instructions
- Step 1:
- Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and a pinch of salt. Sauté for 5 minutes until softened.
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add diced tomatoes with their juice, tomato paste, vegetable broth, sugar, oregano, red pepper flakes (if using), and season with salt and pepper.
- Step 4:
- Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally, until the vegetables are very soft.
- Step 5:
- Remove from heat. Stir in fresh basil.
- Step 6:
- Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth and creamy.
- Step 7:
- Return soup to low heat, stir in heavy cream, and warm through without boiling.
- Step 8:
- Taste and adjust seasoning if needed.
- Step 9:
- Ladle into bowls, swirl with extra cream, and garnish with basil.
Save Pin Sharing this soup brings back warm family memories around the dinner table on busy weeknights.
Notes
For added depth sauté a pinch of smoked paprika with the onions.
Required Tools
Large saucepan immersion blender or countertop blender ladle chefs knife and cutting board
Allergen Information
Contains dairy (heavy cream) free from nuts eggs and gluten (if using gluten-free broth) Always check ingredient labels for hidden allergens.
Save Pin This creamy tomato and basil soup is an easy weeknight dinner that comforts and delights in every spoonful.
Questions & Answers
- → Can I make this dish vegan?
Yes, substitute the heavy cream with coconut cream or another plant-based alternative to maintain creaminess without dairy.
- → What’s the best way to puree the ingredients smoothly?
Using an immersion blender directly in the pot works well, or transfer in batches to a countertop blender for a silky finish.
- → How can I enhance the flavor depth?
Sautéing smoked paprika with the onions adds a subtle smoky undertone to the base.
- → Is it possible to prepare this in advance?
Yes, it stores well refrigerated for up to three days and can be gently reheated without losing its creamy texture.
- → What dishes pair well with this tomato and basil blend?
Crusty bread or grilled cheese sandwiches complement the creamy texture and fresh flavors perfectly.