Description

This comforting Creamy Tomato Soup is a cozy, rich blend of ripe tomatoes, garlic, and fresh basil with a swirl of cream for velvety smoothness—perfect for chilly nights or nostalgic cravings.

Ingredients

2 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2–3 cloves garlic, minced
2 lbs ripe tomatoes, chopped (or 2 cans whole peeled tomatoes)
3 cups vegetable broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and black pepper, to taste
Optional: 1 tsp sugar (to balance acidity)

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and a pinch of salt until softened, about 5–7 minutes.
Add garlic and cook for 30 seconds until fragrant. Stir in chopped tomatoes with juices.
Pour in vegetable broth and bring to a simmer. Cook uncovered for 20–25 minutes until vegetables are tender.
Use an immersion blender to purée the soup until smooth. Alternatively, let cool slightly and blend in batches, then return to the pot.
Stir in heavy cream and chopped basil. Season with salt, pepper, and a pinch of sugar if needed.
Simmer gently for another 5 minutes. Serve warm with desired garnishes.

Notes

Top with croutons, basil, or a swirl of cream for extra flair.
Pairs perfectly with grilled cheese or crusty bread.
Freeze before adding cream if making ahead; add cream when reheating.