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Tomato Basil Soup

Tomato Basil Soup

A comforting and creamy soup made with fresh tomatoes and basil, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Essential Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • to taste salt and pepper
  • 1 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • to garnish fresh basil leaves
Optional Ingredients for Extra Flavor
  • 1 teaspoon red pepper flakes for a spicy kick
  • 1 tablespoon balsamic vinegar for added depth
  • 1/2 cup grated Parmesan cheese for a cheesy twist
  • 1 medium carrot, diced for sweetness and texture
  • 1 stalk celery, diced for extra flavor

Equipment

  • large pot
  • immersion blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  2. Add crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a gentle simmer and cook for 15-20 minutes.
  3. Blend the soup until smooth using an immersion blender. Stir in heavy cream and heat through without boiling.
  4. Remove from heat and stir in chopped fresh basil. Adjust seasoning with salt and pepper if needed.
  5. Serve hot, garnished with additional fresh basil leaves.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.