Creamy Tomato Basil Soup
This tomato basil soup is rich, smooth, and made with simple ingredients. It comes together easily and is perfect for a cozy lunch or dinner. A comforting, reliable soup that pairs well with sandwiches or crusty bread.
Servings 6
Ingredients
- 1 Tablespoon olive oil
- 2-3 Tablespoons garlic, minced
- 1/2 medium onion, finely diced
- 1 -28 ounce can crushed tomatoes
- 1 -28 ounce can crushed tomatoes with basil
- 1 1/2 cup chicken stock
- 1 Tablespoon sugar
- 1/2 teaspoon dried oregano
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup half & half or heavy cream
- 12-15 large fresh basil leaves or 2-4 Tablespoons dried
Instructions
Instructions
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.Add the garlic and cook for 30 seconds, just until fragrant.Stir in the crushed tomatoes (with their juices), chicken stock, sugar, oregano, salt, and pepper.Bring to a gentle simmer. Cook uncovered for 15 minutes, allowing the soup to slightly thicken and the flavors to blend.Reduce heat to low. Stir in the half-and-half and basil. Taste and adjust seasoning if needed.Serve warm.💡 Notice: No temperature stress, no unnecessary precision, but still reliable.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.For a smoother texture, use an immersion blender before adding the cream.For a dairy-free option, substitute full-fat coconut milk for the cream.
