Save on Pinterest A velvety, comforting tomato soup with fresh basil and a swirl of cream—perfect for busy weeknights yet full of flavor.
This soup is my go-to for a simple weeknight meal that feels special yet requires minimal effort.
Ingredients
- Olive oil: 1 tbsp
- Yellow onion: 1 medium, diced
- Garlic cloves: 2, minced
- Carrot: 1 large, peeled and diced
- Diced tomatoes: 2 cans (14.5 oz/410 g each), with juice
- Tomato paste: 1 tbsp
- Vegetable broth: 2 cups (480 ml)
- Heavy cream: 1/2 cup (120 ml), plus extra for serving
- Sugar: 1 tsp
- Dried oregano: 1/2 tsp
- Crushed red pepper flakes: 1/4 tsp (optional)
- Salt and freshly ground black pepper: to taste
- Fresh basil leaves: 1 cup (25 g), chopped, plus extra for garnish
Instructions
- Step 1:
- Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and a pinch of salt. Sauté for 5 minutes until softened.
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add diced tomatoes with their juice, tomato paste, vegetable broth, sugar, oregano, red pepper flakes (if using), and season with salt and pepper.
- Step 4:
- Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally, until the vegetables are very soft.
- Step 5:
- Remove from heat. Stir in fresh basil.
- Step 6:
- Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth and creamy.
- Step 7:
- Return soup to low heat, stir in heavy cream, and warm through without boiling.
- Step 8:
- Taste and adjust seasoning if needed.
- Step 9:
- Ladle into bowls, swirl with extra cream, and garnish with basil.
Save on Pinterest This soup always brings my family together on chilly nights and fills the kitchen with a delightful aroma.
Required Tools
Large saucepan, immersion blender or countertop blender, ladle, chef's knife and cutting board
Allergen Information
Contains dairy (heavy cream). Free from nuts eggs and gluten (if using gluten-free broth). Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 210, Total Fat 11 g, Carbohydrates 23 g, Protein 4 g
Save on Pinterest This soup is a perfect weeknight solution that tastes like you spent hours preparing it.
Recipe Questions & Answers
- → How can I make this soup vegan?
Substitute the heavy cream with coconut cream or another plant-based cream alternative to keep it creamy without dairy.
- → What’s the best way to blend the soup smoothly?
Using an immersion blender directly in the pot or blending in batches with a countertop blender both work well for a velvety texture.
- → Can I prepare this soup ahead of time?
Yes, it can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
- → What herbs complement the tomato and basil flavors?
Dried oregano and a pinch of red pepper flakes enhance the tomato’s natural acidity and add depth and subtle heat.
- → Can I increase the soup’s thickness?
Simmer the soup longer to reduce liquid or add a small amount of tomato paste or cooked carrot puree for added body.