The Easiest 20-Minute Creamy Tomato Basil Soup Recipe

Last weekend’s styling workshop with Annette Joseph was impossibly fun! I had a blast teaching our students about styling and social media strategy, and as always happens I learned so much good stuff myself! One of my favorite takeaways is this 20-minute creamy tomato basil soup recipe, which Annette cooked us for lunch the second day of the workshop. The students shot her process and then plated and photographed the final product before we all sat down to feast. The entire experience made me so excited for Annette’s next round of styling and photography workshops in Italy, where cooking and eating is of course always front of mind!

You won’t believe how quickly and easily this soup comes together; it tastes like you’ve slaved over it all day, but in reality it takes only 20 minutes! Annette says it’s her go-to on rainy weeknights when her family is craving a cup of comfort, and she loves to serve it with grilled cheese (I mean, is there any other sandwich to eat with tomato soup?). On Sunday we did thick-cut brioche with Muenster cheese, prosciutto, and fig jam, a trio so divine that you’ll never want your grilled cheese any other way. File this recipe away for your next rainy day, or even better, make this soup and sandwich combo this weekend for your Super Bowl crowds—it’s sure to be a hit!

Annette Joseph’s 20-Minute Creamy Tomato Basil Soup Recipe

1/2 med yellow onion, sliced thinly
3tbsp olive oil
2tbsp unsalted butter
3 28oz cans crushed tomato
4 cups vegetable broth (have another 2 cups available to thin the soup to your liking)
1 cup basil, sliced into thin ribbons
1/4 cup heavy whipping cream
Salt to taste
Extra basil leaves to garnish

Place a large stockpot on the stove over medium heat. Add olive oil and butter and heat until butter is melted. Add onion and sauté, stirring occasionally, until translucent. Add crushed tomatoes and vegetable broth, bring to a simmer and cook on low for 20 minutes. Just before serving, add whipping cream and basil, and stir to combine. At this point you can whir it with an immersion blender for a smooth texture or leave as is and serve chunky. Ladle into bowls, top with a basil leaf, and enjoy!