There’s nothing quite as comforting as a warm bowl of creamy tomato basil soup, whether it’s a cold winter evening or a breezy summer day. This versatile dish is a timeless classic, with its velvety texture, rich tomato flavor, and a hint of freshness from fragrant basil leaves.
The combination of pantry staples and simple ingredients makes it an ideal recipe for busy days when you crave something wholesome yet easy to prepare. Whether you’re using a slow cooker for hands-off cooking or whipping it up quickly on the stove top, this recipe delivers restaurant-quality flavor with minimal effort.
Perfect for lunch, dinner, or even as a starter for a dinner party, this creamy tomato basil soup is a crowd-pleaser that pairs beautifully with a crusty loaf of bread or a gooey grilled cheese sandwich. With just the right balance of sweetness, spice, and creaminess, it’s sure to become a regular in your meal rotation. Plus, it’s easy to customize—make it vegetarian with vegetable stock, or amp up the spice with a pinch of extra chilli flakes. Whatever your preferences, this recipe promises comfort in every spoonful.
Creamy Tomato Basil Soup
Prep Time: 15 minutes
Cook Time:
– Stove Top: 45 minutes
– Slow Cooker: 6-8 hours on low or 3-4 hours on high
Servings: 6-8
Ingredients:
– 2 x 800g cans whole peeled tomatoes
– 1 large onion, diced
– 4 garlic cloves, minced
– 480ml vegetable or chicken stock
– 25g fresh basil leaves (plus extra for garnish)
– 240ml double cream
– 45g tomato purée
– 30g butter
– 15g sugar
– 1 teaspoon dried oregano
– 1/2 teaspoon red chilli flakes (optional)
– Salt and black pepper to taste
– Parmesan cheese for garnish (optional)
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Slow Cooker Method:
1. Add the canned tomatoes, diced onion, minced garlic, stock, tomato purée, sugar, oregano, and red chilli flakes (if using) to the slow cooker. Season with salt and pepper to taste.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are soft and flavours are well blended.
3. Add the fresh basil leaves, butter, and double cream. Use a hand blender to purée the soup until smooth.
Alternatively, blend in batches in a regular blender.
4. Taste and adjust the seasoning if needed.
5. Serve hot, garnished with extra basil leaves and Parmesan cheese, if desired.
Stove Top Method:
1. In a large saucepan, melt the butter over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant (about 5 minutes).
2. Stir in the canned tomatoes, stock, tomato purée, sugar, oregano, and red chilli flakes (if using). Season with salt and pepper to taste. Bring to a simmer.
3. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the flavours are well combined.
4. Add the fresh basil leaves and double cream. Use a hand blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Taste and adjust the seasoning if needed.
6. Serve hot, garnished with extra basil leaves and Parmesan cheese, if desired.
Cooking Tips:
– For a smoother soup, you can strain it through a fine-mesh sieve after blending.
– If the soup is too thick, add more broth to reach desired consistency.
– For a lighter version, substitute half-and-half for the heavy cream.
– Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
– The soup can be frozen before adding the cream. Add cream after thawing and reheating.
Serving Suggestions:
– Serve with grilled cheese sandwiches
– Top with croutons or oyster crackers
– Add a drizzle of extra virgin olive oil before serving
– Pair with a crusty baguette for dipping
Nutritional Tip:
This soup is rich in lycopene from the tomatoes, which is a powerful antioxidant. The addition of cream helps your body better absorb this nutrient.
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