Creamy Tomato Basil Soup Recipe
This creamy tomato basil soup is better than any boxed or canned variety you will ever make! It's rich and creamy with just the right amount of kick!
Servings: 6 servings
Calories: 209kcal
Equipment
- The Pioneer Woman Vintage Floral 6" Footed Bowl Set, Set of 4
- Nessie Ladle Turquoise by OTOTO
- Calphalon Classic Nonstick Dutch Oven with Cover, 7 quart, Grey
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 4 14.5-ounce cans diced tomatoes
- 2 cups vegetable broth
- 1/4 cup fresh basil chopped
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup heavy whipping cream
Instructions
- Heat a soup pan over medium high heat and add olive oil.
- Add onion and cook until soft, about 4 minutes.
- Mix in garlic and cook 30 seconds.
- Add tomatoes, vegetable broth, basil, sugar, and salt to pot. Mix.
- Bring tomato soup to a boil.
- Lower the temperature to medium-low.
- Cover the pot and let simmer, 30 minutes. Stir occasionally.
- Remove from heat.
- Using an immersion blender or regular blender, puree soup until smooth.
- Mix in heavy cream and serve.