Tomato Basil Soup Recipe

Quick and easy tomato basil soup recipe, made with simple ingredients in one pot on stovetop. This 30 minute weeknight meal is rich, creamy, packed with herbs, spices.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 308

Author Abeer

Ingredients

2 tbsp Olive oil
2 tbsp Butter Unsalted
2 cloves Garlic Finely minced
1 tsp Ginger Finely minced
1/2 cup Onions Finely chopped
2 cans Crushed tomatoes 28 oz. cans
3 cups Chicken broth Or vegetable broth, Low sodium
1/2 tsp Oregano Dried
1/4 tsp Rosemary Dried
1/4 tsp Thyme Dried
15 Basil leaves Fresh, Roughly chopped
1/4 tsp Paprika
1/4 tsp Red chili flakes Optional
1-2 tbsp Granulated sugar
Salt To taste
Pepper To taste
3/4 cup Heavy cream Can be adjusted based on your preference

Instructions

Heat oil and butter in a large nonstick pot.
Add onions and saute until golden brown.
Add ginger and garlic and saute until fragrant.
Add crushed tomatoes (don't discard the juice!), broth, oregano, rosemary, thyme, 10 basil leaves, paprika, red chili flakes, sugar, salt, pepper.
Bring soup to a boil and then let it simmer for at least 15 minutes without lid.
Add remaining basil leaves and use an immersion blender to puree everything until smooth.
Stir in heavy cream and garnish with more basil, parmesan cheese and/or croutons. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition