This creamy tomato basil soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.
Why this recipe works
- Tomato paste is cooked briefly to remove its raw taste and deepen savoury flavour.
- Whole canned tomatoes usually provide better texture and consistency than pre-diced tomatoes.
- Basil is added after blending so its fresh aroma remains noticeable.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp tomato paste
- 2 cans (28 oz / 796 mL each) whole peeled tomatoes
- 3 cups (710 mL) vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp sugar, optional
- 1/2 cup (120 mL) heavy cream
- 1/2 cup loosely packed fresh basil
- Salt and black pepper, to taste
Step-by-step instructions
- Heat the olive oil in a heavy pot over medium heat. Cook the onion for 7 minutes until soft but not browned. Add garlic and tomato paste, then stir for 1 minute.
- Add the tomatoes with their juices, broth, oregano, and sugar if the tomatoes taste sharply acidic. Break up the tomatoes with a spoon. Simmer uncovered for 25 minutes.
- Blend until smooth using an immersion blender, or carefully blend in batches. Return the soup to low heat.
- Stir in the cream and basil. Warm gently without boiling hard, then season to taste.
Food safety: Use a food thermometer for meat and poultry, refrigerate perishable leftovers promptly, and reheat cooked leftovers to 165°F (74°C).
Cook’s notes
- For a restaurant-style texture, pass the blended soup through a fine-mesh strainer.
- Do not boil vigorously after adding cream; gentle heat helps prevent separation.
- If the soup tastes flat, try a pinch of salt before adding more sugar.
Substitutions and variations
- Use full-fat coconut milk for a dairy-free version.
- Roast the canned tomatoes on a sheet pan at 425°F (220°C) for 20 minutes before simmering for deeper flavour.
- Add a small roasted red pepper before blending for a sweeter variation.
What to serve with it
- Grilled cheese sandwiches
- Garlic toast
- A crisp cucumber or arugula salad
Storage and reheating
Refrigerate for 3 to 4 days. Freeze the tomato base without cream for up to 3 months. Reheat gently and whisk if the texture separates slightly.
Frequently asked questions
Can I use fresh tomatoes?
Yes, but the result depends on ripeness. Use about 3 lb (1.4 kg), core them, and simmer a little longer to reduce excess water.
Can I freeze creamy tomato soup?
It freezes best before the cream is added. Thaw, reheat gently, then stir in fresh cream.
Why is my soup too acidic?
Tomatoes vary. Add salt first, then a small pinch of sugar or a spoonful of cream if needed.