Creamy Tomato Basil Soup Recipe | Easy 30-Minute Comfort Food

This creamy tomato basil soup is comfort in a bowl—rich, velvety, and bursting with fresh flavour. Made with simple pantry ingredients and ready in just 30 minutes, it's the perfect cosy meal for any day of the week. Ingredients 2 tbsp olive oil 1 medium onion, diced 3 cloves garlic, minced 2 cans (796 mL/28 oz each) whole peeled tomatoes 1 cup vegetable or chicken stock ½ cup heavy cream (or coconut cream for dairy-free) 1 tsp sugar (to balance acidity) 1 tsp dried basil (or 2 tbsp fresh basil, chopped) ½ tsp dried oregano Salt and freshly ground black pepper to taste Pinch of red pepper flakes (optional) Fresh basil leaves for garnish Instructions Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the canned tomatoes with their juices, breaking them up with a wooden spoon. Add the stock, sugar, dried basil, oregano, salt, pepper, and red pepper flakes (if using). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, to allow the flavours to meld. Remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. Return the soup to the pot (if using a blender) and stir in the heavy cream. Heat gently over low heat for 2-3 minutes—don't let it boil. Taste and adjust seasoning with more salt, pepper, or sugar as needed. Ladle into bowls and garnish with fresh basil leaves. Serve with crusty bread or grilled cheese sandwiches. Tips for Success Use quality tomatoes: San Marzano or fire-roasted canned tomatoes add extra depth of flavour. Don't skip the sugar: A small amount balances the acidity of the tomatoes. Make it dairy-free: Substitute coconut cream for heavy cream. Add depth: A parmesan rind simmered with the soup adds umami richness (remove before blending). Storage: Keeps in the fridge for up to 5 days or freezes well for up to 3 months. Serving Suggestions Pair with a classic grilled cheese sandwich Serve with crusty sourdough bread for dipping Top with croutons and grated parmesan Add a drizzle of pesto or balsamic glaze Serves: 4-6

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