Creamy Tomato Basil Soup
There’s nothing more comforting than a bowl of warm, velvety Creamy Tomato Basil Soup. This version is rich, flavorful, and comes together with pantry staples and fresh basil. The carrots, celery, and bell pepper give it a subtle sweetness, while the cream and Parmigiano-Reggiano make it irresistibly smooth and cheesy. Pair it with crusty bread or a gooey grilled cheese for the ultimate cozy meal.
Servings: 6 servings
Ingredients
- 2 Tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 bell pepper, diced
- 1 cup peeled and diced carrots
- 1/2 cup diced celery
- 8 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes, plus 1/2 can of water*
- 1 (15-ounce can) chicken or vegetable broth (1 3/4 cup)
- 1 teaspoon Morton kosher salt, plus more to taste*
- fresh cracked black pepper
- 1-2 teaspoons granulated sugar, optional
- 1/2 cup heavy cream
- 1/2 cup (1.5 ounces) finely grated parmigiano reggiano
- a few fresh basil leaves
Instructions
- Sauté the Vegetables: In a medium pot, melt the butter over medium heat. Add the onion, bell pepper, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften. Stir in the garlic and oregano. Cook for 1–2 minutes until fragrant.2 Tablespoons unsalted butter, 1 large yellow onion,, 1 bell pepper,, 1 cup peeled and diced carrots, 1/2 cup diced celery, 8 cloves garlic,, 1 teaspoon dried oregano
- Simmer the Soup: Pour in the crushed tomatoes, water, and broth. Add salt, pepper, and sugar (if using). Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are very tender.1 (28-ounce) can crushed tomatoes, plus 1/2 can of water*, 1 (15-ounce can) chicken or vegetable broth (1 3/4 cup), 1 teaspoon Morton kosher salt,, fresh cracked black pepper
- Blend Until Smooth: Remove from heat and carefully blend the soup with an immersion blender until smooth. Alternatively, blend in batches in a regular blender (vent lid carefully if hot).
- Add Dairy & Finish with Basil: Stir in the heavy cream and Parmigiano-Reggiano until fully combined and smooth. Return to low heat if needed to melt the cheese. Remove from the heat. Tear the fresh basil leaves and stir them into the soup immediately. Taste and adjust seasoning as needed. Serve hot with crusty bread or grilled cheese.1/2 cup heavy cream, 1/2 cup (1.5 ounces) finely grated parmigiano reggiano, a few fresh basil leaves
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Crushed Tomatoes: A 28-ounce can keeps the soup smooth and thick. Fire-roasted tomatoes add smoky flavor, or you can use whole peeled tomatoes and crush them yourself.
- Blend Carefully: if using a regular blender, vent the lid slightly to release steam so the hot soup doesn’t explode.
- Don’t Forget to Sauté: Cooking the vegetables first builds a sweet, flavorful base.
- Add the Basil at the End: Blend the soup before adding basil. If blended with basil, the soup can turn dull and bitter.
- Do a Taste Test: Acidity varies by brand of tomatoes, so add sugar only if needed.
Nutrition
Calories: 168kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 552mg | Fiber: 2g | Sugar: 4g