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Creamy Garden Tomato Soup with Easy Basil Swirl

creamy garden tomato soup with basil swirl - featured image
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This creamy tomato soup is rich, velvety, and tastes like you spent hours fussing—when really, you just let the ingredients do the work. It’s comfort in a bowl, with a fresh basil swirl that makes it feel special without being fussy.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 4 cloves garlic, smashed (skin on for roasting, then peeled)
  • 2 cans (14.5 oz each) whole peeled tomatoes, with their juices
  • 1 cup low-sodium vegetable broth
  • 1 teaspoon sugar
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ cup full-fat coconut milk or heavy cream
  • 1 cup fresh basil leaves, packed
  • 2 tablespoons olive oil (for basil swirl)
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced (for basil swirl)
  • Pinch of salt (for basil swirl)
  • Fresh basil leaves (for garnish, optional)
  • High-quality olive oil (for garnish, optional)
  • Croutons or crusty bread (for serving, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place smashed garlic cloves (skin on) on a small baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast for 15-20 minutes until soft and golden. Let cool slightly, then squeeze garlic out of skins. Set aside.
  2. While garlic roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until translucent and just starting to brown, about 6-7 minutes. Add roasted garlic and stir for 30 seconds until fragrant.
  3. Pour in canned tomatoes with their juices. Use a wooden spoon to break up tomatoes. Add vegetable broth, sugar, salt, and pepper. Stir, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low.
  4. Let soup simmer uncovered for 15-20 minutes. Remove from heat. Use an immersion blender to puree until completely smooth. (If using a standard blender, let soup cool 10 minutes, then blend in batches, filling blender only halfway, holding lid with a towel.) Return pureed soup to pot.
  5. Stir in coconut milk or heavy cream. Taste and adjust seasoning. If too thick, add a splash more broth or water. Keep warm over low heat.
  6. Make basil swirl: In a small food processor, combine basil leaves, 2 tablespoons olive oil, lemon juice, minced garlic, and a pinch of salt. Pulse until finely chopped and combined into a loose paste. If too thick, add another teaspoon of olive oil. Set aside.
  7. Ladle warm soup into bowls. Drop small spoonfuls of basil swirl on top, then use a toothpick or knife tip to create a swirl pattern. Garnish with fresh basil leaves and a drizzle of olive oil if desired. Serve immediately with crusty bread.

Notes

Roasting the garlic is key for sweet, buttery flavor. Use whole peeled tomatoes for smoothest texture. The soup improves overnight—make ahead if possible. Basil swirl is best made fresh just before serving. For a thicker soup, simmer longer after blending or stir in a tablespoon of tomato paste with the onions.

Nutrition

Keywords: tomato soup, creamy tomato soup, basil swirl, garden tomato soup, easy soup recipe, comfort food, vegetarian soup, gluten-free soup, dairy-free soup, vegan soup

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