You know those nights? The ones where the wind is howling outside, and all you want to do is curl up with something warm and utterly soul-satisfying? That’s exactly when this Delicious Tomato Basil Soup Creamy Comfort comes to the rescue. It’s not just soup; it’s like a hug in a bowl. Seriously, I remember making this one dreary Tuesday when I was feeling a bit down, and the aroma alone started to lift my spirits. Within half an hour, I had this rich, velvety soup that tasted like pure comfort. It’s so incredibly easy, too – you’d think something this delicious would take hours, but nope! It’s my go-to when I need a quick fix of warmth and flavor.

Why You’ll Love This Delicious Tomato Basil Soup Creamy Comfort

It’s ridiculously easy to whip up, even on a busy weeknight!

You get that amazing creamy texture without a whole lot of fuss.

The balance of sweet tomatoes and fresh basil is just pure perfection.

It’s the ultimate comfort food for chilly days or whenever you need a cozy hug.

Ingredients for Delicious Tomato Basil Soup Creamy Comfort

Gathering your ingredients is the first step to soup-making success! Here’s what you’ll need:

2 tablespoons of good quality olive oil
1 big, beautiful onion, chopped up nice and fine
2 cloves of garlic, minced – you know, that lovely pungent smell
1 big can (28 ounces) of crushed tomatoes – the heart of our soup!
4 cups of vegetable broth – you can use chicken broth too if that’s what you have
1 cup of heavy cream – this is where the magic creaminess comes from!
1/2 cup of fresh basil leaves, chopped, but save a few for garnish!
1 teaspoon of salt, or adjust to your taste
1/2 teaspoon of black pepper, freshly ground is best!

Equipment Needed for Creamy Tomato Basil Soup

You don’t need a fancy kitchen for this soup! Just grab a few trusty tools:

A nice big pot, maybe a Dutch oven if you have one
An immersion blender or a regular blender for getting it super smooth
A cutting board
A sharp chef’s knife for all your chopping
Measuring cups and spoons – precision helps here!
A sturdy spoon for stirring

How to Make Delicious Tomato Basil Soup Creamy Comfort: Step-by-Step

Alright, let’s get this soup party started! It’s honestly so simple, you’ll wonder why you ever bought canned soup before. Just follow these easy steps and get ready for some serious comfort.

Sautéing Aromatics for Flavor Base

First things first, grab that big pot or Dutch oven and set it over medium heat. Pour in your olive oil – nice and slow. Once it’s shimmering a bit, toss in your chopped onion. You want to cook these until they’re lovely and soft, nice and translucent, which usually takes about 5 minutes. Don’t rush this part; letting the onions soften builds a sweet foundation for our soup. Then, toss in the minced garlic. Oh, that smell! It’ll be strong and wonderful. Cook it for just about a minute until you can really smell it – be careful not to burn it, or it gets bitter. Thinking about other ways to build flavor? A drizzle of something vibrant, like amazing chimichurri sauce, could give a whole new twist to finishing a savory dish, though not this soup, of course!

Simmering the Tomato Base

Now for the stars of the show! Add your crushed tomatoes to the pot. Give that a quick stir, and then pour in the vegetable broth. Make sure everything is well combined. Bring this whole glorious mixture up to a gentle simmer. Once it’s bubbling a little, turn the heat down low, put a lid on it (or leave it slightly ajar), and let it just hang out and bubble away for about 15 minutes. This simmering time is crucial for letting all those tomatoey, brothy flavors really get to know each other and deepen.

Achieving Creamy Smoothness: Blending Techniques

Okay, this is where the magic happens and we get that super creamy texture! Carefully take the pot off the heat. If you have an immersion blender (those stick ones), now’s the time to use it. Just plunge it right into the soup and blend until it’s perfectly smooth and velvety. Work it around the pot to catch every last chunk. If you’re using a regular blender, this is where you need to be extra careful. Let the soup cool down a bit first, then transfer it to the blender in batches – never fill it more than halfway! Hold that lid down tight with a towel because hot soup expands. Blend until smooth, then pour it back into the pot. Trust me, my tips for using blenders will make this a breeze!

Finishing Touches: Cream, Basil, and Seasoning

We’re almost there! Now that your soup is all smooth and lovely, stir in the heavy cream. Oh yeah, that’s the good stuff for ultimate creaminess. Gently whisk it in until it’s fully incorporated. Next, toss in your chopped fresh basil – the more the merrier, honestly! Finally, add the salt and pepper. Give it a good stir and heat it gently until it’s just warmed through. The most important thing here is *do not boil* after you’ve added the cream and basil. It can actually curdle the cream and mess up that beautiful basil flavor. Taste it and adjust your salt and pepper if needed. Sometimes a little pinch more salt makes all the difference!

Tips for the Perfect Creamy Tomato Basil Soup

Making this soup is pretty forgiving, but a few little tricks can really elevate it from good to absolutely amazing. Trust me, I’ve learned a thing or two over the years!

First off, don’t skimp on the fresh basil. Dried basil just doesn’t have that bright, fresh pop that makes this soup sing. If you can get your hands on good quality, fresh basil, that’s definitely the way to go. Also, consider roasting your tomatoes beforehand if you have the extra time; it adds a wonderful depth of flavor that’s hard to beat. And remember that bit about not boiling after adding the cream? Super important! Gentle heat is key to keeping everything smooth and lovely. For a little extra zing, sometimes I’ll add a tiny splash of chimichurri sauce to the serving bowl before ladling the soup in, but that’s a wild card!

Another thing: if you find your soup isn’t quite creamy enough for your liking, you can always add a little more cream or even a dollop of alfredo sauce to thicken it up. Just be careful not to make it *too* rich, or it’ll overpower the tomato and basil.

Ingredient Notes and Substitutions

When it comes to making this soup the best it can be, a few ingredient choices really matter. Fresh basil, for sure, is a non-negotiable for me; that bright, aromatic punch just can’t be replicated by dried stuff. It truly makes all the difference! For the crushed tomatoes, I usually go for a good quality brand that uses ripe, flavorful tomatoes. If you happen to have them, fire-roasted crushed tomatoes add a lovely smoky depth, which is pretty neat.

Now, if heavy cream isn’t your jam, or you’re looking for a lighter option, don’t sweat it! You can totally swap it out for half-and-half, or even a good quality full-fat coconut milk for a dairy-free/vegan twist. Just be aware that the coconut milk might add a subtle hint of coconut flavor, which I actually don’t mind! If you’re going the vegan route, make sure your vegetable broth is also vegan, and maybe consider adding a nutritious dinner replacement smoothie booster for extra creaminess and body.

Also, don’t forget that your broth choice impacts flavor! While veggie broth keeps it vegetarian, chicken broth can add another layer of savory goodness if that works for you. And if you’re ever curious about blending, remember my smoothie tips often apply to soup blending too!

Serving Suggestions for Your Delicious Tomato Basil Soup

This soup is practically begging for some delicious friends to join it on the plate! Honestly, a warm, crusty baguette or some melt-in-your-mouth biscuits are just heavenly for dipping. And who can resist a classic grilled cheese sandwich alongside? If you’re feeling a bit lighter, a simple side salad with a bright vinaigrette is also fantastic. Oh, and don’t forget the power of amazing cornbread – it’s a match made in heaven!

Storage and Reheating Instructions

Got leftovers? Lucky you! This creamy tomato basil soup is wonderful the next day. Pop any extra soup into an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, just give it a gentle warm-up on the stovetop over low heat. Stir it often and try not to let it boil, as that can affect the creaminess. If it seems a little thick after chilling, just stir in a splash of broth or milk to get it back to that perfect velvety consistency.

Nutritional Information

Here’s a ballpark of what you’re getting in a serving, but remember it can change a bit depending on the brands you use! Each generous 1.5-cup serving is estimated to have around 350 calories, about 25g of fat (with 15g saturated), 20g of carbohydrates, 3g of fiber, and 5g of protein. The sodium is roughly 800mg. These are just estimates, of course, but they give you a good idea of the richness!

Frequently Asked Questions About Creamy Tomato Basil Soup

Got burning questions about this dreamy soup? I’ve got you covered! Here are some common things people ask:

Can I make this soup vegan?

Absolutely! For a delicious vegan version, just swap out the heavy cream for a good quality full-fat coconut milk. Give it a good stir and see if you like the subtle coconut twist. Make sure your vegetable broth is also vegan-friendly, and you’re good to go! It’s amazing how easily you can adapt recipes, kind of like how almond milk ice cream can be just as satisfying!

How long does the soup last in the fridge?

This creamy tomato basil soup keeps beautifully in the fridge for about 3 days. Just make sure it’s in an airtight container. Reheat it gently on the stove; it’s usually even better the next day as the flavors really meld!

Can I freeze this soup?

You know, it’s *possible*, but I don’t usually recommend freezing this creamy version. The heavy cream can sometimes separate and get a little grainy when it thaws, which can change the texture. If you really need to freeze it, let it cool completely, freeze it in portions, and then gently reheat, adding a splash more cream or milk if needed. For freezing, a broth-based version without the cream would hold up better.

What’s the best way to store leftovers?

The best way by far is in an airtight container in the refrigerator. It’ll keep it fresh and ready for you to enjoy again. Make sure it’s completely cooled before you pop the lid on and stick it in there. Storing it properly keeps that yummy flavor locked in!

Creamy Tomato Basil Soup

Author: jekof.com
Total Time: 35 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and comforting creamy tomato basil soup recipe.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups vegetable broth
1 cup heavy cream
1/2 cup fresh basil leaves, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute more until fragrant.
Stir in crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes.
Remove from heat and carefully blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches.
Return the soup to the pot if using a regular blender. Stir in heavy cream, basil, salt, and pepper.
Heat gently until warmed through. Do not boil.
Serve hot.

Notes

For a richer flavor, you can roast the tomatoes before using them.
Adjust the amount of basil to your preference.
Garnish with extra basil leaves or a swirl of cream.

Prep Time: 10 min
Cook Time: 25 min
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 15g
Sodium: 800mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 60mg

Keywords: tomato basil soup, creamy soup, comfort food, easy soup recipe, vegetarian soup