This is the soup I make when I want something that tastes like it took much longer than it actually did. Ripe tomatoes, a good glug of cream, and a handful of fresh basil are doing all the work, there’s nothing complicated hiding in this recipe, which is exactly why it works. I always make a double batch because it disappears fast in my house, especially with a grilled cheese for dipping.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 cup fresh basil chopped
- Parmesan cheese for garnish optional
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, broth, and dried oregano. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return the soup to the pot.
- Add Cream and Basil: Stir in the heavy cream and fresh basil. Heat gently over low heat, adjusting seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Enjoy with crusty bread or your favorite sandwich.
This is even better with my ultimate gooey grilled cheese for dipping, and if you’re after more comfort food from the same lane, my creamy Tini’s mac and cheese is worth a look too. It’s also part of my 16 cozy fall soups roundup, if you want more soup ideas for the season.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 14g
- Protein: 4g
- Carbohydrates: 20g
