0 from 27 votes
30-Minute Tomato Basil Soup
This easy tomato basil soup recipe is a light, healthy, and delicious vegetarian dinner that comes together quickly on busy nights!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 cups
Calories: 113 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 teaspoons minced or pressed fresh garlic (about 2 large cloves)
- 2 bay leaves
- 3 (14.5 oz) cans diced tomatoes, not drained
- 2 cups vegetable broth (or sub with chicken broth)
- 2 tablespoons brown sugar
- Kosher salt and ground black pepper, to taste
- ½ cup cream or half-and-half, at room temperature
- ¼ cup chopped fresh basil (or use about 1 tablespoon of dried basil in a pinch)
Instructions
- In a large pot, heat olive oil over medium-low heat. Add onion and sauté until tender, about 3-5 minutes. Add garlic and cook until fragrant, about 30 more seconds. Stir in bay leaves. Add tomatoes, broth, and brown sugar.
- Bring the soup to a boil, and then reduce the heat to low. Simmer (uncovered) over low heat for about 15 minutes. Remove the bay leaves from pot. Use an immersion blender (or a regular blender in batches) to puree the soup until it reaches the desired consistency. You can leave some chunks of tomatoes, or make it completely smooth.
- Stir in the cream and basil until well combined.
- Serve warm. Garnish each bowl with grated Parmesan cheese and fresh basil, if desired.
Cup of Yum
Notes
- Start with room temperature cream (rather than cold cream). Room temperature cream or half-and-half is less likely to separate or curdle when added to the hot soup.
- Don’t use milk in lieu of the cream or half-and-half. Milk doesn't have enough fat to yield the same rich, creamy flavor and texture.
- Don't omit the sugar. It's important to use sugar in tomato recipes in order to balance the acidity of the tomatoes. The end result is a more complex, richer tomato flavor.
- The total amount of seasoning necessary will depend on the saltiness of your broth. Taste the soup as you're cooking it and season with salt and pepper as you go. This is a matter of personal preference, so you can make your soup as salty (or not) as you like.
Nutrition Information
Serving
1cup
Calories
113kcal
(6%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
463mg
(19%)
Potassium
316mg
(9%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
564IU
(11%)
Vitamin C
15mg
(17%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 113
% Daily Value*
| Serving | 1cup | |
| Calories | 113kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 463mg | 19% |
| Potassium | 316mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.