This creamy tomato basil soup is the kind of recipe that makes you never want to open a can again. It's rich, silky, and deeply flavourful — idea with canned whole tomatoes (the best option year-round), a good amount of garlic and onion, fresh basil stirred in at the end, and a splash of cream to bring it all together.
Ingredients
- 2 cans (28 oz each) whole peeled tomatoes
- 1 large onion, roughly chopped
- 6 cloves garlic, smashed
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 cups vegetable or chicken broth
- ½ cup heavy cream
- 1 teaspoon sugar (balances acidity)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- Large handful fresh basil leaves
- Pinch of red pepper flakes (optional)
Instructions
1
Heat olive oil and butter in a large pot over medium heat. Add onion and cook for 6–7 minutes, stirring occasionally, until soft and golden.
2
Add garlic and red pepper flakes. Cook for 1 minute until fragrant.
3
Add the canned tomatoes (with juices), broth, sugar, salt, and pepper. Break up the tomatoes with a spoon. Bring to a boil, then reduce heat and simmer for 15 minutes.
4
Remove from heat. Add the fresh basil. Use an immersion blender to blend until completely smooth. Alternatively, blend in batches in a standing blender (be careful with hot liquid — fill only halfway).
5
Return to low heat. Stir in the heavy cream. Taste and adjust salt, pepper, and sugar as needed.
6
Serve hot with crusty bread or a grilled cheese sandwich.
💡 Tip The secret to great tomato soup is balancing acidity with a pinch of sugar and fat (the cream). Taste at the end and adjust — every can of tomatoes is a little different.
Notes
- For a dairy-free version, swap cream for coconut cream or omit entirely
- Drizzle with pesto or extra olive oil when serving for restaurant-quality presentation
- Keeps in the fridge for up to 5 days, or freeze for up to 3 months
Related Recipes