Creamy Tomato Basil Soup

Name: Creamy Tomato Basil Soup
Total time: 45 min
Yield: 6 servings
Ingredients: 2 (28 oz) cans whole peeled tomatoes; 4 tbsp butter; 1 large onion, halved; 3 cloves garlic; 2 cups chicken or vegetable stock; 1/2 cup heavy cream; 1 cup basil leaves; 1 tsp sugar; Salt and black pepper

Soups Freezer Friendly One-Pot Gluten-Free

Slow-simmered canned tomatoes blended smooth with butter, onion, and a handful of basil. It tastes like the tomato soup you remember but with real depth, and it freezes beautifully in single portions.

Course: Soups
Time: 45 min
Servings: 6

Cooking Notes

Let the tomatoes simmer uncovered long enough to reduce. Concentrating the liquid before blending keeps the finished soup from tasting watery after the cream is added.
Add basil during the final blend rather than at the beginning of the simmer so its flavor stays fresher and its color does not turn muddy.
Stir the cream in off the heat and taste again for salt and acidity. Dairy softens seasoning, so the soup often needs a final adjustment before serving.

Recipe Card

Creamy Tomato Basil Soup

By Gabriella

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Category: Soups
Total Time: 45 min
Difficulty: Easy

Servings: 6

Ingredients

2 (28 oz) cans whole peeled tomatoes
4 tbsp butter
1 large onion, halved
3 cloves garlic
2 cups chicken or vegetable stock
1/2 cup heavy cream
1 cup basil leaves
1 tsp sugar
Salt and black pepper

Instructions

1
Melt the butter in a wide pot and cook the onion halves cut-side down over medium-low heat until they turn golden and sweet, about ten minutes.
2
Add the garlic, tomatoes with their juice, stock, and sugar, then simmer uncovered for twenty-five minutes so the liquid reduces and concentrates.
3
Fish out the onion halves if you want a cleaner flavor, or leave them in for a rounder, sweeter soup.
4
Blend the soup until completely velvety, adding the basil at the very end so it stays bright green instead of turning muddy.
5
Stir in the cream off the heat, season aggressively with salt and pepper, and serve with something buttered and crisp on the side.