30-Minute Tomato Basil Soup

8 servings


10 minutes

active time

30 minutes

total time


1 tablespoon olive oil

½ cup chopped onion

2 teaspoons minced or pressed fresh garlic ((about 2 large cloves))

2 bay leaves

3 (14.5 oz) cans diced tomatoes, not drained

2 cups vegetable broth (or sub with chicken broth)

2 tablespoons brown sugar

Kosher salt and ground black pepper, to taste

½ cup cream or half-and-half, at room temperature

¼ cup chopped fresh basil ((or use about 1 tablespoon of dried basil in a pinch))


In a large pot, heat olive oil over medium-low heat. Add onion and sauté until tender, about 3-5 minutes. Add garlic and cook until fragrant, about 30 more seconds.

Stir in bay leaves. Add tomatoes, broth, and brown sugar.

Bring the soup to a boil, and then reduce the heat to low. Simmer (uncovered) over low heat for about 15 minutes.

Remove the bay leaves from pot.

Use an immersion blender (or a regular blender in batches) to puree the soup until it reaches the desired consistency. You can leave some chunks of tomatoes, or make it completely smooth.

Stir in the cream and basil until well combined. Serve warm.


Serving Size

1 cup


113 kcal

Total Fat

7 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



20 mg


463 mg

Total Carbohydrate

11 g

Dietary Fiber

2 g

Total Sugars

8 g


2 g

8 servings


10 minutes

active time

30 minutes

total time
Start Cooking