Easy Creamy Tomato Basil Soup
Cozy Up with Creamy Tomato Basil Soup: A Taste of Italy & the Mediterranean
Is there anything more comforting than a warm bowl of soup on a chilly evening? This Tomato Basil Soup is a classic for a reason – it’s incredibly flavorful, surprisingly easy to make, and perfect for a weeknight dinner or a cozy weekend lunch. We’ve taken inspiration from both Italian and Mediterranean cuisines to bring you a recipe that’s bursting with fresh flavors.
This isn’t your average tomato soup. We start with a base of sweet crushed tomatoes, fragrant garlic and shallots, and a hint of oregano. The secret to its creamy texture? A splash of half and half added right at the end, along with a generous handful of fresh, chopped basil. It’s a simple addition that elevates the soup to something truly special.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of tomatoes, basil, and oregano creates a delicious and aromatic soup.
- Creamy & Comforting: The half and half adds a luxurious creaminess that will warm you from the inside out.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Serving Suggestions:
- Serve with a grilled cheese sandwich for a classic pairing.
- Add a swirl of pesto for an extra burst of flavor.
- Garnish with a sprinkle of parmesan cheese and a few fresh basil leaves.
- Pair with a crusty bread for dipping.
Frequently Asked Questions:
Q: Can I use fresh tomatoes instead of crushed tomatoes?
A: While you can, using crushed tomatoes provides a smoother texture. If using fresh tomatoes, you’ll need to peel, seed, and chop them, and you may need to simmer the soup for a longer time to achieve the desired consistency.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the half and half with a plant-based cream alternative, like cashew cream or coconut cream.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What kind of basil is best for this soup?
A: Sweet basil is the classic choice, but Genovese basil also works beautifully. Avoid using Thai basil, as it has a different flavor profile.
Q: Can I add other vegetables to this soup?
A: Certainly! Roasted red peppers, carrots, or zucchini would all be delicious additions. Add them along with the tomatoes and stock.
We hope you enjoy this delightful Tomato Basil Soup as much as we do! It’s a recipe that’s sure to become a family favorite.
Tomato Basil Soup
Ingredients
- 1 tablespoon olive oil
- 1 large shallot diced
- 2 cloves garlic minced
- 56 oz crushed tomatoes juice and all
- 1.5 cup chicken stock or vegetable stock
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper to taste
- 1 cup half and half
- 12-15 large fresh basil leaves chopped
Instructions
- In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
- Add garlic and saute another 30 seconds.
- Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
- Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
- Add the half and half, basil and season to taste with salt and pepper.
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