Creamy Tomato Basil Soup
A comforting classic soup made with roasted tomatoes, fragrant basil, and creamy goodness, perfect for any occasion.
Ingredients
For the Soup Base
- 2 tablespoons olive oil for sautéing and enhancing flavors.
- 1 whole onion, chopped adds sweetness and depth.
- 3 cloves garlic, minced brings a wonderful aroma and flavor.
- 2 cans (28 ounces each) crushed tomatoes the heart of the soup, providing a sweet and tangy base.
- 1 cup vegetable broth or chicken broth adds richness and depth.
- 1 teaspoon sugar (optional) balances acidity.
- 1 cup fresh basil leaves, packed for that fresh, vibrant flavor.
- 1 cup heavy cream (or coconut milk for a dairy-free option) makes the soup indulgently creamy.
- to taste salt and pepper enhances all the flavors.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook until fragrant, roughly 1 minute more.
Cooking
- Pour in the crushed tomatoes and vegetable broth. Stir well, and bring the mixture to a gentle simmer.
- Add sugar (if using), salt, and pepper. Allow the soup to simmer for about 20 minutes.
Blending
- Remove the pot from heat and add the fresh basil leaves.
- Using an immersion blender, blend the soup until it reaches a smooth consistency.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
Finishing Touches
- Return the pot to low heat and stir in the heavy cream (or coconut milk).
- Let it warm through for a few minutes, adjusting seasoning to your taste.
- Ladle the soup into bowls and garnish with additional fresh basil or a drizzle of olive oil if desired.
Notes
For added depth of flavor, roast fresh tomatoes before adding them to the soup. Allow the soup to sit for about 30 minutes before serving to help the flavors develop.