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Velvety Tomato Basil Soup with Canned Tomatoes and Cream

Tomato basil soup with canned tomatoes is simmered in a Dutch oven, blended until smooth, and finished with heavy cream. Fresh basil adds a bright note to the velvety, creamy soup.
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 can (28 oz) whole peeled tomatoes with their juices
  • 3 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp granulated sugar
  • 1 cup basil leaves fresh, loosely packed
  • 1 cup heavy cream

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender
  • 1 countertop blender

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute, stirring constantly.
  5. Add the tomatoes and their juices, broth, salt, pepper, and sugar, breaking up the tomatoes with a spoon.
  6. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes.
  7. Remove the pot from the heat and add the basil.
  8. Blend the soup until smooth with an immersion blender, or carefully blend in batches in a countertop blender.
  9. Stir in the cream.
  10. Warm the soup over low heat for 2 to 3 minutes, until steaming; do not let it boil.

Notes

For the smoothest texture, blend carefully in batches if using a countertop blender. Refrigerate leftovers for up to 4 days. Freezing is possible, though the cream may separate slightly when thawed; reheat gently. For a vegetarian version, use vegetable broth.