Soups

Creamy Tomato Soup

Silky tomato soup with a little cream and basil, made for dunking grilled cheese.

By Maya Brooks · 2026-10-01 · 5 min read

• Prep: 10 min
• Cook: 30 min
• Total: 40 min
• Serves: 6

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz / 800 g) whole peeled tomatoes
• 2 cups (480 ml) vegetable broth
• 1/2 cup (120 ml) heavy cream
• 1 tsp sugar
• 1/4 cup fresh basil
• Salt and pepper

Instructions

1. Melt the butter in a large pot over medium heat. Cook the onion 6 minutes until soft. Add garlic for 1 minute.
2. Add the tomatoes with their juices, broth, and sugar. Simmer 20 minutes.
3. Add the basil and blend with an immersion blender until smooth.
4. Stir in the cream, warm gently without boiling, and season with salt and pepper.

Tips

• Add a pinch more sugar if the tomatoes taste sharp.
• Cool the soup slightly before using a countertop blender and vent the lid.

Substitutions

Use coconut milk for cream to make it dairy-free.

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