Creamy Tomato Basil Soup


2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 cans (14 ounces each) diced tomatoes

1 can (28 ounces) tomato puree

1 cup vegetable broth

1 cup heavy cream

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Optional: grated Parmesan cheese for garnish


In a large pot, heat the olive oil over medium heat.

Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Pour in the diced tomatoes (with their juices), tomato puree, and vegetable broth. Stir well to combine.

Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.

Use an immersion blender or transfer the mixture to a regular blender to puree the soup until smooth and creamy.

Return the blended soup to the pot (if using a regular blender).

Stir in the heavy cream and chopped basil leaves, then let the soup simmer for another 5-10 minutes.

Season with salt and pepper to taste, adjusting as needed.

Serve the creamy tomato basil soup hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.

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