Creamy Tomato Basil Soup

Creamy Tomato Basil Soup: A Warm and Comforting Classic

There’s something undeniably comforting about a steaming bowl of Creamy Tomato Basil Soup. Whether it’s a chilly evening or you’re simply craving something cozy, this recipe is the perfect way to bring a little warmth to your table. With its velvety texture, rich tomato flavor, and the subtle freshness of basil, this soup is a timeless classic that never goes out of style.

Not only is this soup incredibly delicious, but it’s also quick and easy to make. Using simple, wholesome ingredients like ripe tomatoes, fresh basil, and a touch of cream, you can create a restaurant-quality dish right in your own kitchen. Plus, it’s versatile enough to serve as a light starter or a hearty main course when paired with a crisp salad or a slice of crusty bread.

What sets this recipe apart is the balance of flavors. By combining the natural sweetness of tomatoes with the creamy richness of heavy cream, the soup achieves a perfect harmony. A hint of honey replaces sugar for a more nuanced sweetness, while a sprinkle of red pepper flakes adds just the right amount of warmth.

Moreover, this recipe is designed for everyone, from beginners to seasoned cooks. Whether you’re preparing it for a quick weeknight dinner or a special gathering, the step-by-step instructions ensure success every time.

So, why not give this Creamy Tomato Basil Soup a try? It’s not only a delicious addition to your recipe repertoire but also a crowd-pleaser that you’ll find yourself making again and again. Dive into the recipe, and discover just how easy it is to create a dish that’s both comforting and unforgettable.

INGREDIENTS
2 lbs ripe tomatoes (Roma or vine-ripened), roughly chopped
2 tbsp tomato paste
1 medium yellow onion, finely chopped
2 tbsp olive oil
3 cloves garlic, minced
2 cups low-sodium vegetable stock
¾ cup heavy cream
1 tsp mild honey (e.g., clover or wildflower)
1 ¼ tsp kosher salt (adjust to taste)
½ tsp freshly ground black pepper
¼ tsp red pepper flakes (optional, for heat)
½ cup fresh basil leaves, thinly sliced (plus extra for garnish)
Parmesan cheese, grated (optional, for serving)

INSTRUCTIONS
1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté, stirring occasionally, for about 5–7 min until softened and translucent. Stir in the minced garlic and cook for another 1 min, just until fragrant.
2. Cook the tomatoes: Add the roughly chopped tomatoes, tomato paste, honey, salt, black pepper, and red pepper flakes (if using) to the pot. Stir well to combine. Let the mixture cook for 12–15 min, stirring occasionally, until the tomatoes soften and release their juices.
3. Add the stock: Pour in the vegetable stock and bring the mixture to a gentle boil. Lower the heat to a simmer, cover partially, and cook for 20 min. Stir occasionally to ensure the flavors meld beautifully.
4. Blend the soup: Remove the pot from heat and allow the soup to cool slightly for safe blending. Use an immersion blender to puree the soup directly in the pot until smooth. If using a blender, carefully blend in batches, then return the soup to the pot over low heat.
5. Finish with cream and basil: Stir in the heavy cream and thinly sliced fresh basil. Simmer the soup for an additional 5 min over low heat to allow the basil flavor to infuse and the cream to create a velvety texture.
6. Serve and garnish: Ladle the soup into bowls and garnish with additional fresh basil and a sprinkle of grated Parmesan cheese, if desired. Serve warm with crusty bread or a light salad on the side.

Helpful Tips to Perfect This Recipe:

• Use ripe, high-quality tomatoes for the best flavor. If fresh tomatoes aren’t available, substitute with two 14.5-oz cans of whole peeled tomatoes.
• Adjust salt and honey to balance the acidity of the tomatoes, depending on their natural sweetness.
• For a richer soup, add an extra splash of cream or swirl in a knob of butter before serving.