Creamy Tomato Basil Recipe

Sauté aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter melts and begins to foam, add the diced onion and carrot. Sauté, stirring occasionally, until the onion is translucent and carrots are softened about 8–10 minutes.

Add garlic and tomato paste

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the tomato paste and cook, stirring constantly, 1–2 minutes to caramelize slightly; this deepens the tomato flavor.

Add tomatoes and broth

Pour in the crushed tomatoes and the broth. Scrape any browned bits from the bottom of the pot. Add dried oregano, salt, and pepper. Bring the soup to a gentle simmer over medium-low heat.

Simmer

Lower the heat to maintain a gentle simmer and cook uncovered for 20–25 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning; if tomatoes taste overly acidic, stir in up to 1 teaspoon granulated sugar.

Blend smooth

Remove the pot from heat. Using an immersion blender, purée the soup until smooth and silky. Alternatively, carefully transfer the soup in batches to a blender, purée until smooth, and return to the pot. Be cautious with hot liquids.

Finish with cream and basil

Return the pot to low heat. Stir in the heavy cream and whole milk until fully incorporated. Add the chopped fresh basil and simmer gently for 3–5 minutes to marry the flavors. If desired, add 1 teaspoon white wine vinegar or lemon juice to brighten the soup; taste and adjust salt and pepper as needed.

Ladle the creamy tomato basil into bowls. If using, sprinkle grated Parmesan over each bowl and garnish with a drizzle of olive oil and chiffonade basil. Serve immediately with crusty bread or crostini for dipping.

Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring occasionally; you may need to add a splash of milk to loosen the soup.