Creamy Tomato Basil Soup
This easy Creamy Tomato Basil Soup is the ultimate 30-minute comfort food! Made in one pot with simple ingredients like canned tomatoes, onion, and a touch of cream, it's a quick, satisfying meal perfect for any night of the week.
Servings: 4 servings
Calories: 156kcal
Equipment
- Medium Saucepan or Dutch Oven
- Immersion Blender or Countertop Blender For puréeing.
- Wooden Spoon
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 1 cup leek, chopped
- 1 can (14 oz / 400g) peeled plum tomatoes
- 2 cups vegetable stock
- 2 tbsp tomato paste
- 2 tsp dried basil
- 1 tbsp brown sugar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup half-and-half
Instructions
- In a medium pot, melt butter over medium heat. Add the chopped onion and leek. Cook for 5-7 minutes until soft and translucent.
- Add the canned tomatoes (with juices), vegetable stock, tomato paste, dried basil, sugar, salt, and pepper. Stir well, breaking up tomatoes. Bring to a boil.
- Reduce heat to low, cover the pot, and simmer gently for 20 minutes to develop the flavors.
- Use an immersion blender to purée the soup directly in the pot until completely smooth and creamy.
- Stir in the half-and-half. Return the soup to a gentle simmer for 2-3 minutes to heat through. Taste and adjust seasoning.
- Ladle into bowls. Garnish with fresh basil, croutons, or a drizzle of cream. Serve hot.
Notes
Pro Tips: For the best flavor, use high-quality canned tomatoes, such as Italian San Marzano plum tomatoes. The sugar is crucial for balancing the acidity of the tomatoes; taste after blending and add a touch more if needed. For a richer soup, use heavy cream instead of half-and-half; for a dairy-free version, full-fat coconut milk works wonderfully. This soup freezes exceptionally well for up to 3 months, making it a perfect make-ahead meal. If you don't have an immersion blender, let the soup cool slightly before blending in batches in a countertop blender.