Scale

2 tbsp olive oil or butter

1 small onion, chopped

3 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 tbsp tomato paste

1/2 tsp sugar (optional, to balance acidity)

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

2 cups vegetable broth

1/2 cup heavy cream (or coconut cream)

1/2 cup fresh basil leaves, chopped

Optional: Parmesan cheese or croutons for serving

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.

2. Stir in garlic and cook for 1 minute until fragrant.

3. Add crushed tomatoes, tomato paste, sugar, salt, pepper, and red pepper flakes. Stir to combine.

4. Pour in vegetable broth and bring to a simmer. Cover and cook for 15–20 minutes.

5. Turn off the heat and stir in basil and cream.

6. Use an immersion blender to puree the soup until smooth (or blend in batches).

7. Taste and adjust seasoning as needed.

8. Serve warm with Parmesan or croutons if desired.

Add more cream for extra richness or swap for non-dairy to make it vegan.

This soup freezes well—cool completely before storing.

Pairs beautifully with grilled cheese or garlic bread.

Keywords: creamy tomato soup, tomato basil soup, easy comfort food, vegetarian soup