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Creamy Tomato Basil Soup
This is my go-to when I want soup that feels like a meal, not a starter. Canned tomatoes simmer with onion and garlic, then get blended with a splash of cream and a pile of basil. It is lunch-sized with bread on the side. Do not skip the sugar pinch if your tomatoes taste sharp; it rounds them out without making the soup sweet.
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Steps
1.
1.
Soften The Aromatics**
Warm olive oil in a pot over medium heat. Cook onion until soft and translucent, about 6 minutes. Stir in garlic for 1 minute so it smells sweet, not burnt.
2.
Simmer The Tomatoes
Add crushed tomatoes, stock, sugar, salt, and pepper. Bring to a simmer, then cook uncovered for 15 minutes so the flavors settle and the liquid reduces a little.
3.
Blend Until Smooth
Take the pot off the heat. Add basil leaves. Blend with a stick blender until smooth, or carefully transfer to a countertop blender in batches. Watch hot liquid; vent the lid.
4.
Finish With Cream
Return the soup to low heat. Stir in cream and butter if using. Warm through without boiling hard or the cream can split. Taste for salt and pepper.
5.
Adjust Consistency
If it is thicker than you like, add a splash of stock or water. If too thin, simmer a few more minutes uncovered.
6.
Serve
Ladle into bowls. Top with torn basil and chilli flakes if you want heat. Pair with toast or a grilled cheese for a proper lunch.
Ingredients
Steps
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Why this works
A short simmer concentrates tomato flavor before blending. Basil goes in off the heat so it stays bright green and fragrant. Cream at the end softens acidity without masking the tomatoes.
Substitutions
- Cream: coconut milk for a dairy-free bowl, or skip and add a bit more butter.
- Vegetable stock: water plus an extra pinch of salt in a pinch.
- Fresh basil: 1 tsp dried basil earlier in the simmer, plus a little parsley at the end.
- Canned crushed tomatoes: whole peeled tomatoes, crushed by hand.
Storage and reheating
Fridge for up to 4 days in a sealed container. Reheat gently on the stove; do not boil hard after cream is in. Freezes well for up to 2 months if you freeze before adding cream, then stir cream in when reheating.
Equipment
Medium pot
Stick blender or countertop blender
Ladle
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