Quick and Tomato Basil Soup

Quick and Tomato Basil Soup

Simmered tomatoes and fresh basil blend into a silky soup ready in under 30 minutes.

Total 30 min Makes 4 servings Calories 210/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

This weeknight soup leans on canned tomatoes and a splash of cream to create a smooth, tangy base balanced by fragrant fresh basil. A quick simmer and a pass with an immersion blender give it a velvety texture without hours of effort. Serve it with grilled cheese or crusty bread for a comforting lunch or light dinner.

Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 28 ounces canned crushed tomatoes
  • 2 cups chicken broth
  • 1 teaspoon sugar
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, loosely packed, plus more for garnish
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Melt the butter in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent.

  2. Add the minced garlic and cook, stirring, until fragrant.

  3. Stir in the crushed tomatoes, chicken broth, and sugar. Bring to a gentle boil, then reduce heat and simmer uncovered to let the flavors meld.

  4. Remove the pan from heat and stir in the fresh basil leaves.

  5. Blend the soup until smooth using an immersion blender directly in the pan, or in batches in a countertop blender.

  6. Return the soup to low heat and stir in the heavy cream, salt, and black pepper. Warm through without boiling.

  7. Ladle into bowls and garnish with additional fresh basil before serving.

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    Quick and Tomato Basil Soup

    This weeknight soup leans on canned tomatoes and a splash of cream to create a smooth, tangy base balanced by fragrant fresh basil. A quick simmer and a pass with an immersion blender give it a velvety texture without hours of effort. Serve it with grilled cheese or crusty bread for a comforting lunch or light dinner.

    30 min 4 servings 210 cal

    Ingredients

    • 2 tablespoons butter
    • 1 small onion, diced
    • 3 cloves garlic, minced
    • 28 ounces canned crushed tomatoes
    • 2 cups chicken broth
    • 1 teaspoon sugar
    • 1/2 cup heavy cream
    • 1/2 cup fresh basil leaves, loosely packed, plus more for garnish
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Melt the butter in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent.

    2. 2

      Add the minced garlic and cook, stirring, until fragrant.

    3. 3

      Stir in the crushed tomatoes, chicken broth, and sugar. Bring to a gentle boil, then reduce heat and simmer uncovered to let the flavors meld.

    4. 4

      Remove the pan from heat and stir in the fresh basil leaves.

    5. 5

      Blend the soup until smooth using an immersion blender directly in the pan, or in batches in a countertop blender.

    6. 6

      Return the soup to low heat and stir in the heavy cream, salt, and black pepper. Warm through without boiling.

    7. 7

      Ladle into bowls and garnish with additional fresh basil before serving.