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Creamy Tomato Basil Soup

Who doesn't love tomato soup? Memories of cold days paired with a grilled cheese sandwich come to mind. This soup has a bold flavor due to the addition of cream, but that can be omitted, or substituted with a non-dairy cream, if desired. This version is a good choice for the winter months when fresh tomatoes may be harder to find at their best, since it uses canned whole tomatoes. As is true with most soups, the longer it simmers, the better the flavors. We served this along with Caesar salad for a filling meal.

This works well in an instant pot, but also easy to do on the stove top.


  • 4 T butter, or olive oil to keep vegan

  • 1 white onion or 2-3 shallots, peeled and chopped

  • 3 cloves finely minced garlic

  • 32 oz vegetable broth

  • (2) 28 oz cans San Marzano tomatoes (or use fresh if in season)

  • 10 basil leaves, chopped. Plus more for garnish

  • 1-2 cup heavy cream, omit or sub with non-dairy cream for vegan version

  • 2 t Salt and 1 t pepper

  • Shredded parmesan for garnish, omit or sub for vegan version

  • Crostini for garnish (directions below)


  1. Heat large soup pot over medium, melt butter, add onion and garlic, 1 t salt and 1 t pepper, saute, stirring occasionally for 5 min, do not let brown (or use the sauté function on the instant pot)

  2. Stir in veg broth, add tomatoes and basil. Or on stove top, bring to boil, partially cover and reduce heat to low for 30 min- stir occasionally to prevent sticking or burning. In the instant pot, cover, set to soup

  3. Remove lid, use an immersion blender or stand blender to puree soup until creamy. Continue simmering on stove or on sauté mode in instant pot for 10 minutes

  4. Stir in the cream- use immersion blender, or stir to disperse. Heat another 5-10 min. Season with additional salt and pepper to taste.

  5. Serve warm with chopped basil, Crostini and Parmesan

Crostini Instructions:

  1. Slice French baguette at an angle to have larger slices, Brush with olive oil, chopped garlic and salt mix, on both sides.

  2. Bake in oven at 350 for 5 minutes, flip and bake for another 5-10 minutes, depending on desired crunchiness

Note #1: Although the addition of cream and parmesan definitely gives heartiness to this soup, it is very delicious kept as a vegan tomato basil soup and served as a light meal or as a starter.


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