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Easy tomato basil soup in a white bowl with cream swirl, fresh basil and Parmesan

Easy 20-Minute Tomato Basil Soup

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 cans crushed tomatoes 28 oz / 800 g each
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves torn
  • Grated Parmesan cheese for serving (optional)

Method
 

  1. Heat the olive oil in a large pot over medium heat. Cook the onion for 3 to 4 minutes until soft and translucent, then add the garlic and cook 30 seconds more until fragrant.
  2. Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, salt, black pepper, and dried oregano.
  3. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for 12 to 15 minutes until slightly thickened.
  4. Remove the pot from the heat and stir in the heavy cream, then add the torn basil leaves and stir until wilted.
  5. Taste and adjust the salt. Ladle into warm bowls and serve with crusty bread or grilled cheese.

Notes

Add cream off the heat so it never splits. Freeze the tomato base without cream or basil for up to 3 months; add fresh cream and basil after reheating.