Creamy Tomato Basil Soup

Ingredients

For the soup:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand
• 2 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 cup heavy cream
• 2 tablespoons tomato paste
• Salt and freshly ground black pepper to taste
• 1 tablespoon sugar (optional, to balance acidity)

For garnish:

• 1/4 cup fresh basil leaves, chiffonade
• 2 tablespoons grated Parmesan cheese
• Croutons or crusty bread for serving

Instructions

1. Prepare the base: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
2. Add aromatics: Stir in minced garlic and cook for another minute until fragrant. Add tomato paste and cook for 2 minutes, stirring constantly.
3. Build the soup: Add crushed tomatoes with their juices, vegetable broth, oregano, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Blend for smoothness: Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a regular blender in batches and blend until smooth.
5. Finish with cream: Return soup to pot if using regular blender. Stir in heavy cream and season with salt, pepper, and sugar if needed. Simmer for 5 more minutes.
6. Serve: Ladle into bowls and garnish with fresh basil chiffonade and grated Parmesan. Serve with crusty bread or croutons.

Recipe Notes

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Serves: 4-6 people
• Difficulty: Easy

Tips:

• Use San Marzano tomatoes for the best flavor
• For a dairy-free version, substitute coconut cream for heavy cream
• The soup can be made ahead and refrigerated for up to 3 days
• For extra richness, add a pat of butter before serving