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Creamy Tomato Basil Soup

Recipe by Jenn Giam Smith

This creamy tomato basil soup is warm, comforting, and ready in about 30 minutes. Made with passata, garlic, basil, parmesan, and a splash of cream, it’s the perfect cozy soup to serve with grilled cheese sandwiches.

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Creamy tomato basil soup in a white bowl topped with parmesan served with grilled cheese sandwiches

Ingredients

Units Scale
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 shallot, finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable stock
  • 1 (24-oz) bottle passata
  • 1 (15-oz) can diced tomatoes
  • 2 teaspoons Italian seasoning
  • 1 cup fresh basil (or 1 tablespoon dried basil)
  • Parmesan rind (optional)
  • 1/2 cup heavy cream (optional)
  • 1/3 cup grated parmesan cheese

Instructions

  1. Heat olive oil in a Dutch oven over medium heat.

  2. Add shallot and cook until softened, about 10–12 minutes.

  3. Add garlic and cook 1 minute until fragrant.

  4. Stir in passata, diced tomatoes, vegetable stock, basil, and seasoning.

  5. Add Parmesan rind if using and bring to a boil.

  6. Reduce heat and simmer for 10 minutes. Remove rind.

  7. Blend soup with an immersion blender if desired.

  8. Stir in cream and parmesan and return to a gentle simmer.

  9. Adjust seasoning and serve topped with basil and parmesan.

Equipment

Find it online: https://www.jenn-smith.com/creamy-tomato-basil-soup/