Creamy Tomato Soup with Basil Olive Oil Drizzle

Creamy Tomato Soup with Basil Olive Oil Drizzle

This is the kind of soup that makes a cold evening feel like it's going to be okay. It's simple, it's warm, and the basil olive oil drizzle on top takes it from "just tomato soup" to something you'd actually be proud to serve people.

We make a version of this almost every week in the winter. It pairs perfectly with grilled cheese, if you're into that sort of thing. And you should be.

Prep time: 15 min | Cook time: 35 min | Servings: 6

---

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh basil leaves for garnish

For the basil olive oil drizzle:

• 1/4 cup fresh basil leaves, packed
• 1/4 cup olive oil
• Pinch of salt

---

Instructions

1. Heat olive oil in a large pot over medium heat. Cook the onion until soft and translucent, about 5 to 7 minutes.
2. Add garlic. Cook one more minute, stirring so it doesn't burn.
3. Pour in the crushed tomatoes and broth. Add oregano and red pepper flakes if using. Bring to a simmer.
4. Reduce heat to low, cover, and cook 20 minutes.
5. While the soup simmers, blend the basil, olive oil, and a pinch of salt in a food processor until smooth and bright green. Set aside.
6. Blend the soup with an immersion blender until smooth. If using a regular blender, work in batches and vent the lid.
7. Stir in the cream. Season with salt and pepper.
8. Ladle into bowls. Drizzle with the basil oil and top with fresh basil leaves.

---

Tips

• If the tomatoes are particularly tart, half a teaspoon of sugar helps balance things out.
• No fresh basil? A teaspoon of dried basil works in the soup itself, but the drizzle really needs fresh herbs.
• Serve with grilled cheese for dipping. Classic for a reason.

Salud!