30-Minute Tomato and Basil Soup

5 from 2 votes

Easy, healthy and packed with flavor, this creamy tomato and basil soup is a cozy 30-minute lunch or dinner recipe for busy days!

Course Dinner

Cuisine American

Keyword healthy tomato soup, tomato soup

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 120kcal

Author Blair Lonergan

1 tablespoon olive oil
½ cup chopped onion
2 teaspoons minced garlic
2 bay leaves
3 (15 ounce) cans diced tomatoes, NOT drained
1 (15 ounce) can vegetable broth (about 2 cups) (I used low-sodium, but regular is fine too)
2 tablespoons brown sugar
¼ cup chopped fresh basil
Salt and pepper to taste
½ cup heavy cream (or sub with half-and-half, or even fat free half-and-half)

In a large pot, heat olive oil over medium-low heat. Add onion and garlic and sauté until tender (about 3-5 minutes).
Stir in bay leaves. Add tomatoes, broth, brown sugar, and fresh basil. Simmer on low for 15 minutes.
Remove from heat.
Discard bay leaves.
Use an immersion blender (or a regular blender in batches) to puree the soup. Stir in the cream. Season with salt and pepper, to taste. Serve warm.

Use high quality canned tomatoes for best results (cheaper varieties are full of water and won't give as good a flavor)
Don't substitute the cream for milk it doesn't give the same rich and creamy flavor
Use up stale bread by making croutons for this soup. Cut it into cubes, drizzle with olive oil and salt then bake until lightly toasted.
Always use fresh basil for the best flavor, dried just isn't the same