Creamy Tomato Basil Soup
A splash of heavy cream stirred in at the end turns a bright, acidic tomato soup into something velvety and balanced. San Marzano canned tomatoes are worth seeking out — their lower acidity and deeper sweetness make a noticeable difference. Fresh basil torn in just before serving keeps its fragrance.
Soup · Vegetarian, Gluten-free, One-pot • 45 min
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
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Steps
- 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.
- 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.
- 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.)
- 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.
- Remove from heat. Stir in the chopped basil. Taste and adjust salt and pepper. Ladle into bowls and garnish with additional basil.
Tips & Variations
Make Ahead
Prepare the soup through step 3 (blending) up to 3 days ahead. Refrigerate in an airtight container. Reheat gently over medium-low heat, then stir in cream and basil just before serving.
Storage
Refrigerate for up to 5 days. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens. Freeze without the cream for up to 3 months — thaw overnight in the fridge, reheat, then stir in fresh cream.
Substitutions
Olive oil or avocado oil can replace butter for a dairy-free start. Substitute full-fat canned coconut milk for the heavy cream — it adds a slight coconut note but still works beautifully. Fire-roasted whole tomatoes add a smoky dimension. Gluten-free: this recipe is naturally gluten-free; verify your broth is certified GF.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
