Creamy Tomato Basil Soup in 30 Minutes
A creamy, comforting tomato basil soup made with pantry staples and fresh herbs. Blended until velvety and finished with cream and parmesan, it’s a quick and satisfying option for lunch, dinner, or meal prep.
Equipment
- 1 large soup pot or Dutch oven
- 1 immersion blender or high-speed blender
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Set Measuring Cups and Spoons
Ingredients
- ¼ cup unsalted butter
- 2 cups chopped yellow onions from medium-sized onions
- 1 tablespoon minced garlic about 3 cloves
- 56 ounces canned crushed tomatoes two 28-ounce cans
- 2 tablespoons granulated sugar
- 2 cups low-sodium chicken broth
- ⅓ cup fresh basil chopped (or 1 tablespoon dried basil)
- 1 tablespoon balsamic vinegar optional, for depth of flavor
- ½ cup heavy whipping cream
- ⅓ cup shredded Parmesan cheese
- Salt and black pepper to taste
Instructions
- Sauté the Aromatics: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook for about 8–10 minutes, stirring regularly, until the onions are soft, fragrant, and golden in color. Add the garlic and stir for another minute until aromatic.
- Build the Soup Base: Pour in the crushed tomatoes with their juice, followed by the chicken broth, chopped basil, sugar, and balsamic vinegar (if using). Season lightly with salt and black pepper. Stir well to combine all ingredients.
- Simmer for Rich Flavor: Bring the soup to a gentle boil, then reduce the heat to low-medium and let it simmer uncovered for 20 minutes. Stir occasionally to prevent sticking and to help the flavors meld together.
- Blend for Creamy Texture: If you prefer a silky-smooth soup, carefully blend the mixture in batches using a high-speed blender. Alternatively, use an immersion blender directly in the pot. Blend until the soup reaches your desired consistency. Caution: Work slowly and in small amounts if blending hot liquids to avoid splashing or burns.
- Add Cream and Cheese: Return the blended soup to the pot (if using a countertop blender). Reduce the heat to low and stir in the heavy cream and shredded Parmesan cheese. Warm the soup gently for another 5 minutes, stirring occasionally, until the cheese has melted and everything is fully incorporated.
- Serve and Garnish: Ladle the soup into bowls and serve hot. Garnish with a drizzle of extra cream, a sprinkle of Parmesan, and a few torn basil leaves for added freshness and visual appeal.
Notes
- Skip the Vinegar: The balsamic vinegar adds a touch of acidity, but if you prefer a simpler flavor profile, feel free to omit it.
- Sherry Alternative: For a slightly different flavor, substitute 1 tablespoon of sherry in place of balsamic vinegar.
- Cream Options: For a lighter soup, replace the heavy cream with whole milk or leave it out entirely for a brothier consistency.
- Cheese Customization: If you're not a fan of cheesy soup, the Parmesan can be omitted without compromising the overall taste.
- Spicy Twist: Add a pinch of red pepper flakes to the soup while it simmers for a mild, spicy kick.
- Herb Variations: Fresh parsley or thyme can be used in place of basil for a different herbal aroma.
- Freezing Tips:
If planning to freeze, leave out the cream before storing. Dairy can sometimes separate after thawing. Cool the soup fully, portion into airtight freezer containers, and freeze for up to 2–3 months. Add cream when reheating. - Reheating Instructions:
Warm the soup in a saucepan over medium-low heat, stirring frequently. You can also reheat in the microwave, using a microwave-safe bowl and heating in 1-minute intervals until hot.