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Creamy Tomato Basil Soup Recipe

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4.6 from 87 reviews

A rich and comforting Creamy Tomato Basil Soup made by roasting fresh vegetables for deep flavor, then blending with crushed tomatoes and vegetable broth, finished with cream and fresh basil for a smooth, velvety texture.

Ingredients

Vegetables and Herbs

  • 1 medium onion, chopped
  • 4 cloves garlic, peeled
  • 1 carrot, chopped
  • 4 large ripe tomatoes, halved
  • ¼ cup fresh basil, chopped

Liquids

  • 2 tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • ½ cup heavy cream or coconut milk

Seasonings

  • Salt and pepper to taste
  • Optional: pinch of sugar

Instructions

  1. Preheat and Roast Vegetables: Preheat your oven to 400°F (200°C). Place the halved fresh tomatoes, chopped onions, peeled garlic cloves, and chopped carrot on a baking sheet. Drizzle evenly with olive oil and season with salt and pepper. Roast in the oven for 25 to 30 minutes until vegetables are tender and slightly caramelized.
  2. Combine Ingredients in Pot: Transfer the roasted vegetables to a large pot. Add the canned crushed tomatoes and vegetable broth to the pot.
  3. Blend the Soup: Using an immersion blender, blend the mixture in the pot until smooth. Alternatively, carefully transfer the mixture to a standard blender and blend until creamy, then return to pot.
  4. Simmer the Soup: Place the pot on the stove over medium heat and bring the soup to a gentle simmer. Cook for 15 to 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
  5. Add Cream and Basil: Lower the heat and stir in the heavy cream (or coconut milk) and chopped fresh basil. Mix well to combine all the flavors into a creamy soup.
  6. Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, and add a pinch of sugar if desired to balance acidity. Serve the soup hot, garnished with extra basil if preferred.

Notes

  • Roasting the vegetables enhances the depth of flavor and adds a natural sweetness to the soup.
  • For a vegan version, use coconut milk instead of heavy cream.
  • If you prefer a chunkier texture, blend the soup less or leave some vegetables unblended.
  • This soup pairs wonderfully with crusty bread or grilled cheese sandwiches.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://forkvista.com/creamy-tomato-basil-soup-recipe/