Description
A delicious and creamy tomato basil soup that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons Olive Oil (Avocado oil can be used for a different flavor profile.)
- 1 medium Chopped Onion (Shallots or leeks can be used for a milder flavor.)
- 3 cloves Minced Garlic (Fresh garlic cloves are preferred for stronger taste.)
- 1 can (28 ounces) Crushed Tomatoes (Substitute with about 2 pounds of fresh tomatoes if desired.)
- 2 cups Vegetable Broth (Chicken broth can be used for a non-vegetarian option.)
- 1 tablespoon Dried Basil (Fresh basil may be substituted, but use more since it’s less concentrated.)
- 1 teaspoon Sugar (Omit if there’s no noticeable tartness.)
- to taste Salt (Enhance overall flavor.)
- to taste Black Pepper (Enhance overall flavor.)
- 1 cup Heavy Cream (Substitute with coconut milk or cashew cream for a plant-based variant.)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for 5-7 minutes, stirring occasionally, until it becomes translucent and tender. Once the onion is softened, stir in 3 minced garlic cloves and cook for an additional minute until fragrant.
- Add 1 can (28 ounces) of crushed tomatoes along with 2 cups of vegetable broth to the pot. Stir in 1 tablespoon of dried basil, 1 teaspoon of sugar, and season with salt and black pepper to taste. Increase the heat and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth, or carefully transfer batches to a regular blender.
- Return the pureed soup to low heat and stir in 1 cup of heavy cream for a luscious finish. Heat through gently for about 2-3 minutes.
- Ladle the warm, rich soup into bowls and, if desired, garnish with fresh basil leaves.
Notes
- This soup can be made ahead of time and frozen for later use.
- For a vegan version, substitute the heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg