A velvety, comforting tomato soup made from pantry staples — canned tomatoes, onion, garlic, and a swirl of cream — finished with fresh basil. Cozy enough for a weeknight dinner, simple enough to make any time.
A velvety, comforting tomato soup made from pantry staples — canned tomatoes, onion, garlic, and a swirl of cream — finished with fresh basil. Cozy enough for a weeknight dinner, simple enough to make any time.
Calories
285
Protein
7g
Fat
20g
Carbs
22g
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook 5-6 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook 1 minute more, until fragrant.
Pour in the crushed tomatoes and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring now and then.
Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth, or carefully blend in batches in a countertop blender (vent the lid and cover with a towel).
Return the soup to low heat. Stir in the heavy cream, torn basil, sugar (if using), salt, and pepper. Warm gently for 2-3 minutes — don't boil after adding the cream. Taste and adjust seasoning.
Ladle into warm bowls, swirl a little extra cream on top, and scatter with fresh basil leaves. Serve with grilled cheese or crusty bread for dipping.
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