This homemade tomato basil soup blows canned soup completely out of the water. By using good-quality crushed tomatoes and finishing with a swirl of cream and fresh basil, you get a restaurant-quality soup in under 40 minutes. Pair it with a grilled cheese sandwich for one of the great comfort food combinations.
Ingredients
- 2 cans (28 oz each) whole peeled tomatoes
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar (balances acidity)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ½ cup heavy cream or coconut cream
- ¼ cup fresh basil leaves, packed
- Salt and black pepper to taste
Instructions
1
Heat olive oil in a large pot over medium heat. Add onion and cook for 5–6 minutes until softened and translucent. Add garlic and cook 1 minute more, stirring.
2
Add the canned tomatoes (with their juice), broth, sugar, oregano, and red pepper flakes. Break up the tomatoes with a wooden spoon.
3
Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
4
Remove from heat. Add fresh basil leaves. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully blend in batches in a countertop blender.
5
Return pot to low heat. Stir in the heavy cream. Taste and adjust seasoning with salt, pepper, and additional sugar if needed.
6
Serve hot, drizzled with a little extra cream and garnished with fresh basil leaves and crusty bread on the side.
💡 Tip For even richer flavour, roast the canned tomatoes in the oven at 425°F for 20 minutes before adding them to the pot. The caramelization adds a wonderful depth.
Notes
- Make a big batch — this soup freezes beautifully for up to 3 months
- For vegan: use vegetable broth and coconut cream instead of dairy cream
- Stir in a tablespoon of butter at the end for extra richness
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