Tomato Basil Soup
Creamy tomato basil soup with San Marzano-style tomatoes, fresh basil, and a splash of cream—pair with grilled cheese for the ultimate USA comfort combo. Simmer until blended smooth; finish dairy gently for a silky, food-safe bowl.
đź›’Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes (preferably San Marzano-style)
- 2 cups low-sodium vegetable or chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup fresh basil leaves, torn, plus more for garnish
- 2 tablespoons unsalted butter (optional)
- Grilled cheese sandwiches for serving
🔧Kitchen Tools Needed
- Large pot
- Immersion blender
- Ladle
- Can opener
đź“ťInstructions
- 1
Heat oil in a large pot over medium heat. Cook onion 6–7 minutes until soft and translucent. Add garlic 30–60 seconds.
- 2
Add tomatoes with juices, broth, salt, pepper, and sugar. Bring to a simmer; cook uncovered 20 minutes, breaking up tomatoes with a spoon.
- 3
Remove from heat. Stir in basil. Blend with an immersion blender until smooth (or carefully blend in batches in a countertop blender—vent the lid).
- 4
Return to low heat. Stir in cream and butter until hot and silky—do not hard-boil. Adjust salt.
- 5
Serve with grilled cheese and extra basil. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 220
🏷️Recipe Tags
âť“Frequently Asked Questions
No cream?
Skip cream for a lighter brothier soup, or stir in a splash of milk at the end.
Fresh tomatoes?
Use about 3 pounds ripe tomatoes, peeled and seeded; may need a bit more simmer time.
Make ahead?
Yes—reheat gently. Add cream when reheating if you want the freshest texture.
Spicy kick?
Add a pinch of red pepper flakes with the garlic.
Blender safety?
Never seal a hot blender fully—steam expands. Vent and cover with a towel.
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