There aren’t many things that can melt away a cold winter’s day like a bowl of steamy and creamy tomato basil soup. It’s a quintessential dish that soothes the soul like a hug from Mom. Sure, you can easily pop open a canned of tomato soup, but why would you? This recipe is so simple, and so much more satisfying (and healthy!) than anything you can get in a shelf-stable package. Bonus: you can make a huge batch of this dreamy soup and freeze it in portions, for those nights when you’re in the mood for a warm bowl of deliciousness.
Another bonus: This recipe has a secret ingredient that adds creaminess without the fat and calories of heavy. Intrigued? Read on…
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes (add more if you like it spicy)
1/2 teaspoon dried oregano
1 28-ounce can crushed tomatoes
3 cups low sodium chicken broth
1 cup evaporated milk
1 – 2 tablespoons sugar
1/2 cup chopped fresh basil
Salt and pepper, to taste
Grated Parmesan cheese, for garnish
Extra virgin olive oil, for garnish
In a heavy bottom pot, add 1 tablespoon of olive oil and heat the pan to medium heat.
Add in the chopped onion and garlic, and saute for 3-5 minutes, until fragrant.
Add the red pepper flakes and oregano, and saute for a minute to wake them up a bit.
Then add the crushed tomatoes and their juice, along with the chicken broth.
Add a generous pinch of salt and pepper, then cover the pot and bring the mixture to a boil.
Reduce the heat, then simmer the soup for 20 minutes.
Turn the heat off, then toss in the chopped basil.
Puree the soup using an immersion blender, then pour in the evaporated milk. I love using evaporated milk! I always try to have a can in my pantry. It adds a rich creaminess to this dish, and saves you from consuming all the fat and calories found in heavy cream.
Now, season the soup with salt and pepper, and stir in the sugar.
Depending on how acidic the tomatoes are, you may use between 1 and 2 tablespoons of sugar. Taste the soup after 1 tablespoon, and it needs more sweetness, add another teaspoon at a time, tasting after each addition. (Note that 3 teaspoons = 1 tablespoon).
Ladle the soup into bowls, then garnish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.
Print Creamy Tomato Basil Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried red pepper flakes
- ½ teaspoon dried oregano
- 1 28 ounces can crushed tomatoes
- 3 cups low sodium chicken broth
- 1 cup evaporated milk
- 1-2 tablespoons sugar
- ½ cup chopped fresh basil
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
- Extra virgin olive oil, for garnish
- In a heavy bottom pot, add 1 tablespoon of olive oil and heat the pan to medium heat.
- Add in the chopped onion and garlic, and saute for 3-5 minutes, until fragrant.
- Add the red pepper flakes and oregano, and saute for a minute to wake them up a bit.
- Then add the crushed tomatoes and their juice, along with the chicken broth.
- Add a generous pinch of salt and pepper, then cover the pot and bring the mixture to a boil.
- Reduce the heat, then simmer the soup for 20 minutes.
- Turn the heat off, then toss in the chopped basil.
- Puree the soup using an immersion blender, then pour in the evaporated milk.
- Now, season the soup with salt and pepper, and stir in the sugar.
- Depending on how acidic the tomatoes are, you may use between 1 and 2 tablespoons of sugar. Taste the soup after 1 tablespoon, and it needs more sweetness, add another teaspoon at a time, tasting after each addition. (Note that 3 teaspoons = 1 tablespoon).
- Ladle the soup into bowls, then garnish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.
