Nothing says comfort food like a warm, creamy bowl of tomato basil soup. This recipe takes a classic favorite and adds a modern twist, making it both vegan-friendly and perfect for anyone looking for a hearty, flavorful dish. It’s quick, easy, and ideal for cozy nights or as a light lunch paired with crusty bread.
What Is Creamy Tomato Basil Soup?
Creamy tomato basil soup is a rich and velvety dish made with simple ingredients like tomatoes, fresh basil, and cream. This version swaps heavy cream for unsweetened non-dairy milk, keeping it dairy-free without sacrificing flavor. The result is a comforting soup bursting with fresh, tangy, and herby flavors.
Why You’ll Love This Recipe
- Simple and Quick: Ready in just 30 minutes with minimal effort.
- Versatile: Suitable for vegan and non-vegan diets.
- Fresh and Flavorful: The basil and tomato combo creates a perfect harmony.
- Perfect for Freezing: Make it ahead and enjoy anytime.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- ½ tsp dried oregano
- 1 cup fresh basil leaves, packed
- 1 cup unsweetened non-dairy milk (or heavy cream for non-vegan)
- Salt and pepper to taste
Step-by-Step Instructions
Preparing the Soup Base
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute, stirring to avoid burning.
Cooking the Tomatoes
- Add the canned tomatoes (including their juice), vegetable broth, sugar, and oregano.
- Bring to a gentle simmer and cook for 20 minutes, stirring occasionally to prevent sticking.
Blending the Soup
- Stir in the fresh basil leaves.
- Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.
Adding Creaminess
- Return the soup to the pot and stir in non-dairy milk or heavy cream.
- Season with salt and pepper to taste.
- Simmer for another 5 minutes to heat through.
Serving Suggestions
- Pair with crusty bread or garlic toast for a satisfying meal.
- Top with a dollop of vegan sour cream or a sprinkle of nutritional yeast for added richness.
- Serve alongside a fresh green salad for a lighter option.
Storing and Freezing
Storage Tips
- Let the soup cool to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Freeze the soup in individual portions in airtight containers or freezer bags for up to 2 months.
- Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Recipe Variations
- Gluten-Free: Ensure all ingredients are certified gluten-free, and serve with gluten-free bread.
- Extra Creamy: Use full-fat coconut milk for a richer texture.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Low-Sodium: Use low-sodium vegetable broth and adjust salt to taste.
FAQs
Can I use fresh tomatoes instead of canned?
Yes! Use about 3 pounds of fresh tomatoes, peel and dice them, and proceed with the recipe as instructed.
What’s the best way to reheat this soup?
Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second intervals.
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together.
This creamy tomato basil soup is a delightful, easy-to-make recipe that’s sure to become a staple in your kitchen. Its comforting flavors and flexibility make it perfect for any occasion. Try it today and let us know your favorite way to serve it!
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Creamy Tomato Basil Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings
Description
A comforting and velvety soup featuring the classic flavors of tomatoes and fresh basil, made creamy with non-dairy milk or heavy cream. Perfect for a cozy meal, this recipe is quick, easy, and packed with flavor.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- ½ tsp dried oregano
- 1 cup fresh basil leaves, packed
- 1 cup unsweetened non-dairy milk (or heavy cream for non-vegan)
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes, until softened. Add minced garlic and cook for 1 minute.
- Cook Tomatoes: Add canned tomatoes (with their juice), vegetable broth, sugar, and dried oregano. Stir well, then bring to a gentle simmer. Cook for 20 minutes, stirring occasionally.
- Blend the Soup: Add fresh basil leaves to the pot. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
- Add Creaminess: Return the blended soup to the pot. Stir in non-dairy milk or heavy cream. Season with salt and pepper to taste.
- Finish Cooking: Simmer for 5 minutes to heat through.
- Serve: Ladle into bowls and serve hot with crusty bread or crackers.
Notes
- For a richer flavor, roast the canned tomatoes in the oven before adding them to the pot.
- If using fresh tomatoes, peel and dice about 3 pounds to substitute for the canned ones.
- To make the soup extra creamy, use full-fat coconut milk or heavy cream.
- Adjust seasoning at the end, as some canned tomatoes can be salty.
- For a spicy twist, add a pinch of red pepper flakes during the cooking process.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~180 per serving (using non-dairy milk)