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Soups

Creamy Tomato Basil Soup

TIME

40 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

290 kcal

CARBS

18 g

PROTEIN

4 g

FAT

24 g

Z Creamy Tomato Basil Soup

About this recipe

Genomic research suggests that a small-fruited wild tomato lineage originated in Ecuador more than 78,000 years ago, long before human domestication. Small-fruited tomatoes were later cultivated and selected in Ecuador and northern Peru, before larger-fruited tomatoes were further developed in Mesoamerica. This creamy tomato basil soup is a modern take on the much-loved tomato soup.

WHY YOU’LL LOVE IT

Ripe tomatoes and fresh basil give this soup a bright, savory flavor. A little cream makes each spoonful smooth and comforting. It’s easy to make in one pot and pairs beautifully with grilled cheese or crusty bread.

Ingredients

  • 2 tbsp olive oil (1 fl oz / 30 ml)
  • 1 medium yellow onion, diced (about 5 oz / 140 g)
  • 3 garlic cloves, minced (about 0.3 oz / 9 g)
  • 2 tbsp tomato paste (about 1 oz / 32 g)
  • 2 cans crushed tomatoes (14.5 oz / 411 g each; 29 oz / 822 g total)
  • 2 cups low-sodium vegetable broth (16 fl oz / 480 ml)
  • 1 tsp granulated sugar, optional, to balance acidity (about 4 g)
  • ½ tsp kosher salt, or to taste (about 3 g)
  • ¼ tsp black pepper (about 0.5 g)
  • 1 cup packed fresh basil leaves, plus a few for serving (about ¾ oz / 20 g)
  • ½ cup heavy cream (4 fl oz / 120 ml)
  • 2 tbsp unsalted butter (about 1 oz / 28 g)

Preparation

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft.
  2. Add the garlic and tomato paste. Cook for 1 minute, stirring, until fragrant.
  3. Stir in the crushed tomatoes, vegetable broth, sugar if using, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes.
  4. Stir in the basil. Blend the soup carefully with an immersion blender until smooth, or blend in batches in a heat-safe blender.
  5. Return the soup to low heat. Stir in the cream and butter until melted and warmed through. Taste and adjust the seasoning; do not let the soup boil after adding the cream.
  6. Ladle into bowls and garnish with fresh basil. Serve hot.

Tips

For a deeper flavor, use fire-roasted crushed tomatoes.
Blend carefully and leave room for steam to escape if using a countertop blender.
Add the cream over low heat and avoid boiling to keep the soup smooth.

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