Silky Tomato Basil Soup

This Silky Tomato Basil Soup is rich, cozy and full of fresh tomato flavor! Made with San Marzano tomatoes, fresh basil and a touch of creaminess, this straightforward one-pot soup is the ultimate comfort food. Serve it with crusty bread or a classic grilled cheese for the reliable cozy meal.

This Silky Tomato Basil Soup recipe is rich, comforting and full of satisfying tomato flavor! Made with sweet San Marzano tomatoes, fresh basil, tender vegetables and just enough cream cheese and half-and-half to make it silky smooth, this straightforward soup is the ultimate cozy meal. Serve it with crusty bread or warm grilled cheese sandwiches for a simple lunch or dinner the whole fam

There is just something so comforting about a warm bowl of from-scratch tomato soup, especially once the weather starts to cool down. This version has everything you want in a classic silky tomato basil soup, but it is made without a ton of heavy cream. A small amount of cream cheese, half-and-half and freshly grated Parmesan gives the soup its rich, velvety texture while still al

What goes in

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 (28 ounces) cans whole peeled San Marzano tomatoes
• 2 cups low-sodium vegetable broth
• 1 teaspoon honey (or pinch of sugar)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 3/4 cup packed fresh basil leaves
• 1/4 cup cream cheese, softened and cubed
• 1/3 cup half and half
• 1/4 cup freshly grated Parmesan cheese

How it comes together

1. Sauté the veggies. Heat olive oil in a large pot over a moderate burner on the stove. Add onion and carrots and cook for 6 to 8 minutes, until the pieces give. Add garlic and tomato paste and cook for 1 minute, stirring frequently.
2. Simmer the soup. Add the San Marzano tomatoes with their juices, vegetable broth, honey, Italian seasoning, salt and pepper. Break up the tomatoes with a wooden spoon, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
3. Blend. Remove from heat, stir in the fresh basil and blend with an immersion blender until smooth and silky.
4. Make it silky. Add the softened cream cheese and blend again until fully incorporated. Stir in the half-and-half and Parmesan and warm the tomato mixture over a gentle burner for 2 to 3 minutes. Avoid boiling.
5. Season and serve. Taste and adjust with additional salt and pepper. Serve warm with fresh basil and Parmesan.