Description
Indulge in a comforting bowl of Creamy Chunky Tomato Soup that’s bursting with flavor from fresh basil and a touch of cream. This easy-to-make soup is perfect for a cozy night in or as a starter for a dinner party.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup low-sodium vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil
For garnish (optional):
- Additional cream
- Additional chopped fresh basil
Instructions
- Heat the olive oil: In a large pot over medium heat, heat the olive oil.
- Sauté onion and garlic: Add the diced onion and cook until soft. Stir in the minced garlic and cook for an additional minute.
- Add tomatoes and broth: Pour in the whole peeled tomatoes, vegetable broth, sugar, oregano, red pepper flakes, salt, and black pepper. Simmer for 20 minutes.
- Blend soup: Lightly break down the tomatoes using a potato masher or immersion blender. Leave some chunks for texture.
- Finish the soup: Stir in the heavy cream and basil. Simmer for 5 more minutes. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls. Garnish with additional cream and basil if desired.
Notes
- For a dairy-free version, substitute coconut cream or cashew cream for the heavy cream.
- This soup pairs well with a grilled cheese sandwich.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 10g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
