Tomato Basil Soup
A comforting and creamy soup made with fresh tomatoes and basil, perfect for chilly days.
Equipment
- large pot
- immersion blender
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
Instructions
- 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.
- Add crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a gentle simmer and cook for 15-20 minutes.
- Blend the soup until smooth using an immersion blender. Stir in heavy cream and heat through without boiling.
- Remove from heat and stir in chopped fresh basil. Adjust seasoning with salt and pepper if needed.
- 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.