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Creamy Tomato Basil Soup

Velvety tomato soup with fresh basil, finished with cream — no canned soup taste.

Creamy Tomato Basil Soup — finished dish

Soup · Vegetarian, Gluten-free, One-pot • 45 min

Servings:
4 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 medium carrot, peeled and diced (about ½ cup)
  • 1 celery stalk, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 2 cans (28 oz each) whole peeled San Marzano tomatoes, crushed by hand
  • 1 cup low-sodium vegetable broth
  • ½ teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup heavy cream
  • ½ cup fresh basil leaves, roughly chopped, plus more for garnish

Steps

  1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 to 6 minutes. Add garlic and cook 1 minute more until fragrant.
  2. Pour in the crushed tomatoes and vegetable broth. Add oregano, a generous pinch of salt, several grinds of black pepper, and red pepper flakes if using. Stir to combine, then bring to a gentle simmer. Cook, uncovered, for 25 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly.
  3. Remove from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. (Alternatively, transfer to a stand blender in batches, filling no more than halfway, and blend on low with the lid slightly vented. Return to the pot.)
  4. Return the pot to low heat. Stir in heavy cream and warm through, about 2 minutes — do not let it boil or the cream may separate.
  5. Remove from heat. Stir in the chopped basil. Taste and adjust salt and pepper. Ladle into bowls and garnish with additional basil.