Creamy Tomato Basil Soup
A velvety, deeply savory tomato basil soup built on canned San Marzano tomatoes, blended smooth and finished with cream off the heat.
Equipment
- Dutch oven or large soup pot
- immersion blender A countertop blender can also be used in batches.
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- ladle
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1.5 cups)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz canned whole San Marzano tomatoes (1 can), with juices
- 2 cups low-sodium vegetable broth
- 1/4 tsp granulated sugar
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup loosely packed fresh basil leaves, plus more for serving
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan (optional)
Instructions
- Melt 2 tbsp butter with 1 tbsp olive oil in a Dutch oven over medium heat. Add the diced onion and cook 6 to 8 minutes, until soft and translucent but not browned. Stir in 4 minced garlic cloves and cook 1 minute more.
- Add 2 tbsp tomato paste and stir constantly for 2 minutes, until it darkens to a brick red and smells sweet rather than raw.
- Add the 28 oz can of whole tomatoes with their juices, crushing them against the side of the pot with a spoon. Pour in 2 cups vegetable broth and add 1/4 tsp sugar, 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
- Turn off the heat and stir in 1 cup fresh basil leaves. Blend until completely smooth with an immersion blender, or in batches in a countertop blender with the lid vented.
- With the pot off the burner, stir in 1/2 cup heavy cream and the Parmesan if using. Taste and adjust salt. Do not let the soup boil after the cream goes in.
- Ladle into bowls and top with torn basil and a crack of black pepper.
Notes
Store cooled soup in an airtight container in the fridge for up to 4 days and reheat gently over low heat without boiling. For freezing, leave the cream out and freeze the tomato base for up to 3 months, then stir in fresh cream when you reheat.