Creamy Tomato Basil Soup

This is the tomato soup that tastes like it simmered all afternoon but actually comes together in about 35 minutes. Canned San Marzano tomatoes, a good glug of olive oil, plenty of garlic and a handful of fresh basil get blended into something silky and comforting.

A swirl of cream at the end makes it restaurant-smooth. Pair it with a grilled cheese for dipping and you have the kind of lunch that makes a grey day feel cosy.

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 2 cans (800 g / 28 oz total) whole San Marzano tomatoes
• 480 ml (2 cups) vegetable broth
• 1 tsp sugar (optional, to balance acidity)
• 15 g (1/2 cup) fresh basil leaves, plus more to serve
• 120 ml (1/2 cup) double cream, plus extra to swirl
• 30 g (2 tbsp) unsalted butter (optional)

Instructions

1. Sweat the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook for 6-8 minutes until soft and translucent, then stir in the garlic, salt, pepper and oregano and cook for 1 minute more until fragrant.
2. Build the base: Stir in the tomato paste and cook for 2 minutes, letting it darken slightly – this deepens the flavour. Crush the whole tomatoes with your hands as you add them to the pot, then pour in the broth.
3. Simmer: Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally, until the tomatoes have broken down and the soup looks thickened.
4. Blend: Turn off the heat and stir in the basil. Blend with an immersion blender until completely smooth, or carefully in batches in a standing blender.
5. Make it creamy: Stir in the cream and butter (if using). Simmer gently for 2-3 minutes, taste and adjust the salt, then serve with a swirl of cream and torn basil on top.

Tips for the best result

• Crushing the tomatoes by hand gives a better texture than pre-crushed cans.
• Blend longer than you think – at least a full minute – for a truly silky soup.
• Add the cream off the boil so it stays smooth and never curdles.

Storing and reheating

Refrigerate in an airtight container for up to 4 days. It freezes well for up to 3 months; thaw overnight and stir the cream in fresh after reheating.

Frequently asked questions

Can I make it dairy-free?

Yes – skip the cream and butter and blend in 80 ml (1/3 cup) of canned coconut milk or a handful of soaked cashews.

Why is my soup too acidic?

Add the sugar a half-teaspoon at a time, or stir in an extra splash of cream to mellow it.

Do I need an immersion blender?

No – a standing blender works; just blend in batches and hold the lid down with a towel, since hot soup expands.