Description
A rich and creamy tomato basil soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, sugar, dried basil, salt, and black pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Return the pureed soup to the pot and stir in the heavy cream. Heat over low heat until warmed through, about 5 minutes.
- Stir in the chopped fresh basil just before serving.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or a non-dairy cream alternative.
- For added flavor, top the soup with croutons or a sprinkle of grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg