Description
This creamy tomato soup with roasted garlic and basil is a comforting, velvety blend of San Marzano tomatoes, mellow garlic, fresh basil, and a touch of cream. Perfect for chilly evenings or dinner parties, it’s rich, flavorful, and easy to make in under an hour.
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large yellow onion, chopped
6 cloves garlic, peeled
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 tablespoons tomato paste
1 cup vegetable broth (or chicken broth)
1 teaspoon sugar (optional)
1/2 cup heavy cream
1/4 cup chopped fresh basil
Salt and black pepper, to taste
Crushed red pepper flakes, to taste (optional)
Instructions
- Heat olive oil and butter in a large Dutch oven or soup pot over medium heat.
- Add chopped onion and garlic; sauté for 5–7 minutes until soft and fragrant.
- Stir in tomato paste and cook for 2 minutes to deepen flavor.
- Pour in canned tomatoes with their juices, broth, and sugar if using.
- Bring to a simmer and cook uncovered for 20–25 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or standard blender in batches.
- Return soup to low heat, stir in heavy cream and fresh basil.
- Season with salt, black pepper, and red pepper flakes if desired.
- Simmer for another 5 minutes and serve hot.
Notes
For deeper garlic flavor, roast the garlic cloves in foil at 400°F for 30–40 minutes before adding.
Use coconut cream and extra olive oil for a vegan version.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Add a splash of broth when reheating if soup thickens.
Top with Parmesan or ricotta for a cheesy twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
