Description
A velvety, rich tomato soup made with pantry staples, fresh basil, and your choice of cream or coconut milk. Ready in just over 30 minutes, it’s cozy, comforting, and perfect for any day.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 (28 oz) cans whole peeled tomatoes
1 tablespoon tomato paste
2 teaspoons sugar
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 1/2 cups vegetable broth
1/2 cup fresh basil leaves, chopped
1/2 cup full-fat coconut milk or heavy cream
Extra basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5–7 minutes until translucent.
- Stir in the garlic and cook for 1–2 minutes until fragrant.
- Add the tomato paste and cook for 1 minute to enhance flavor.
- Pour in canned tomatoes with juices, sugar, salt, pepper, red pepper flakes (if using), and vegetable broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Remove from heat and stir in chopped basil.
- Use an immersion blender to purée the soup until smooth, or blend in batches.
- Stir in coconut milk or heavy cream and adjust seasoning to taste.
- Serve hot, garnished with fresh basil and an optional swirl of cream.
Notes
Use coconut milk for a vegan and dairy-free version.
Add smoked paprika for a smoky flavor.
Stir in cooked white beans for extra protein.
Substitute fresh basil with 1–2 teaspoons dried basil if needed.
Pairs well with grilled cheese or crusty bread for a full meal.
Store in fridge for up to 4 days or freeze for up to 3 months.
Reheat on stovetop or in microwave, adding broth if it thickens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
