Description
A comforting and easy Creamy Tomato Basil Soup recipe that brings back memories of Nonna’s Sunday dinners. Learn how to make this classic soup with simple ingredients and easy steps.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable broth (or chicken broth)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream (or half and half for a lighter version)
- 1/2 cup fresh basil leaves, chopped, plus more for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in crushed tomatoes, tomato sauce, and vegetable (or chicken) broth. Stir in dried oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer.
- Reduce heat to low, cover the pot, and let the soup simmer for at least 20 minutes, or up to an hour for deeper flavor.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in small batches to a regular blender and blend until smooth. Be extremely cautious when blending hot liquids!
- Return the pureed soup to the pot. Stir in heavy cream (or half and half) and chopped fresh basil. Heat gently over low heat until warmed through, but do not boil.
- Taste and adjust seasonings as needed. Add more salt, pepper, or red pepper flakes to your liking.
- Ladle into bowls, garnish with fresh basil leaves, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: tomato basil soup, creamy tomato soup, vegetarian, easy soup, comfort food