Creamy Tomato Basil Soup
The same bright tomato soup, finished with cream for something richer and more comforting.
This is the same base as the simple version, just finished differently. The cream goes in at the very end, after blending, so it doesn't separate or curdle from sitting in simmering acidic tomatoes too long. The result is rounder and richer - less of a bright, sharp soup and more of a cozy one. Stir it in slowly and taste as you go; you can always add more, but you can't take it back out.
Prep: 5 min • Cook: 20 min • Serves: 4
Ingredients
- 28 oz Canned Crushed Tomatoes
- 2 cups Vegetable or Chicken Broth
- 0.5 cup Fresh Basil Leaves
- 0.5 cup Heavy Cream
- Salt and Pepper to taste
Instructions
- Combine the crushed tomatoes and broth in a large pot. Bring to a simmer over medium heat.
- Add the basil leaves and simmer for 15 minutes, stirring occasionally.
- Blend until smooth using an immersion blender directly in the pot, or carefully transfer to a regular blender in batches.
- Return the soup to low heat and stir in the heavy cream until fully combined.
- Season with salt and pepper to taste. Serve hot.