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Creamy Tomato Basil Soup – vegetarian recipe
Stav Kogan

Creamy Tomato Basil Soup

A velvety, rich, and surprisingly simple homemade creamy tomato basil soup that comes together in under an hour. The perfect soul-warming comfort food, ideal for a keto diet.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 serving
Calories: 275
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (28 g / 0.99 oz) salted butter
  • ½ cup (75 g / 2.65 oz) chopped onions
  • 2 cloves garlic, minced
  • 1 28-ounce / 794g (28 oz) can whole peeled tomatoes
  • 1½ cups / 355ml (12 fl oz) vegetable broth
  • ¼ cup (6 g / 0.21 oz) loosely packed fresh basil leaves, plus extra for garnish
  • ½ cup (120 ml / 4.1 fl oz) heavy whipping cream
  • Salt and ground black pepper, to taste
  • Shredded or grated Parmesan cheese, for garnish
  • If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to allow steam to escape. For a chunkier, rustic soup, a simple potato masher will also work.
  • For the richest, sweetest flavor, use high-quality canned tomatoes like San Marzano. They make a noticeable difference in the final taste.
  • To make this soup dairy-free and vegan, use olive oil or vegan butter instead of dairy butter, and substitute the heavy cream with full-fat coconut milk.
  • This soup tastes even better the next day! Make it ahead of time and let the flavors deepen in the refrigerator overnight. Reheat gently on the stovetop.

Method
 

  1. In a large stockpot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onions and cook, stirring occasionally, until they soften and become translucent, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the entire can of tomatoes with their juices, breaking them up with a spoon.
  5. Add the vegetable broth and fresh basil. Increase the heat to high and bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld together.
  7. Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired smoothness.
  8. Return the pot to low heat and stir in the heavy cream.
  9. Let the soup gently simmer, uncovered, for another 15 minutes.
  10. Do not let it boil.
  11. Season generously with salt and pepper to taste.
  12. Ladle the hot soup into bowls and garnish with a sprinkle of Parmesan cheese and a few fresh basil leaves, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 275kcalCarbohydrates: 16gProtein: 5gFat: 22g

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