Old World Tomato Basil Soup with Cream
A rich, velvety tomato soup made with sun-ripened tomatoes and fresh basil, finished with a whisper of cream for timeless comfort. This italian-inspired soups ready in about 45 minutes pairs tablespoons olive oil, large onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 carrots
- 2 stalks celery
- 4 cloves garlic
- 2 (28-ounce) cans crushed tomatoes
- 1 1/2 cups vegetable broth
- 1/4 cup fresh basil
- 1/4 cup heavy cream
- 1 teaspoon sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a pot over medium heat. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks; cook 8-10 minutes until vegetables are tender and onions are translucent.
- Step 2: Add 4 minced garlic cloves and cook 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Stir in 2 cans crushed tomatoes, 1 1/2 cups vegetable broth, 1/4 cup fresh basil, 1 teaspoon sugar, and a pinch of salt. Simmer uncovered for 20 minutes, stirring occasionally, until flavors meld and soup thickens slightly.
- Step 4: Remove from heat, blend with an immersion blender until smooth, then return to pot. Stir in 1/4 cup heavy cream and heat through without boiling, adjusting salt and pepper to taste.
Frequently asked questions
How long does Old World Tomato Basil Soup with Cream take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Old World Tomato Basil Soup with Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Old World Tomato Basil Soup with Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Old World Tomato Basil Soup with Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Old World Tomato Basil Soup with Cream?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
