Creamy Tomato-Basil Soup

A quick and easy recipe for rich and creamy tomato soup made with garden or canned tomatoes, Italian herbs, fresh basil, and roasted garlic. This soup pairs perfectly with grilled cheese or fresh baked bread for an easy homemade weeknight dinner. Ready in just 25 minutes.

Course Dinner, Lunch

Cuisine American, Italian

Diet Vegetarian

Recipe Type Dutch Oven, Fall, Healthy Choices, Meal Prep, Rainy Day, Served Hot, Soups, Vegetables

Skill Level Easy

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 176kcal

Author Angela G.

Equipment

dutch oven

Ingredients

1 tablespoon olive oil
1 onion peeled and diced
4 tablespoon roasted garlic paste
30 oz whole canned tomatoes
3 cups chicken or vegetable stock
2 teaspoon Italian seasoning
¾ cup heavy cream divided
salt and pepper to taste
fresh basil for garnish

Instructions

Sauté onion and garlic. Heat olive oil in a dutch oven over a medium-high heat. Add diced onion and cook, stirring, for 4 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
Cook soup. Add the canned tomatoes and juices, chicken stock, and Italian seasoning to the pot.
Bring to a boil, then reduced to a low-medium heat and simmer uncovered for 10 minutes, stirring occasionally. Remove from the heat.
Use a handheld immersion blender to blend the soup in the pot until smooth, taking care as the soup will be very hot.
Add cream. Fold in ½ cup of cream and season to taste with salt and pepper.
Serve. Ladle soup into serving bowls, then drizzle remaining ¼ cup of cream on top of each bowl and garnish with fresh basil leaves before serving.

Notes

This soup can be made without blending for a chunkier tomato soup. If opting not to blend, use diced canned tomatoes instead of whole canned tomatoes.
This soup is also delicious served with shaved or grated Parmesan cheese scattered over the surface.
The soup can be blended in a blender if a handheld immersion blender isn’t available. If using a blender, blend the soup in batches and take care as the soup will be very hot. You may want to let the soup cool slightly before blending to prevent pressure build up and splattering.

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