Description
This easy homemade creamy tomato basil soup is a comforting and delicious recipe perfect for a light lunch or a starter. It’s simple to make and packed with fresh flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Stir in heavy cream, fresh basil, and sugar. Season with salt and pepper to taste.
- Heat through gently, but do not boil.
- Serve hot.
Notes
- For a richer soup, you can use half-and-half instead of heavy cream.
- Garnish with extra fresh basil leaves or a swirl of cream before serving.
- This soup pairs wonderfully with grilled cheese sandwiches or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg