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Creamy Tomato Basil Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Equipment:
Large pot
immersion blender (or regular blender)
measuring cups
measuring spoons
wooden spoon
Cuisine Type: Italian-American
This Creamy Tomato Basil Soup is a comforting classic that brings the taste of Italy to your table. With its rich, velvety texture and vibrant flavors, this soup is perfect for a chilly day or as an appetizer for a dinner party. The combination of ripe tomatoes, fresh basil, and a touch of cream creates a luscious broth that warms the soul. Serve it with a crusty piece of bread for the ultimate cozy meal.
Making this soup isn’t only easy but also allows for customization based on your taste preferences. You can use fresh tomatoes during the summer months or opt for high-quality canned tomatoes when they’re out of season. The addition of fresh basil adds a fragrant note, making each spoonful a delightful experience. This recipe is sure to become a staple in your home, as it’s quick to prepare and simply delicious.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup heavy cream (or coconut cream for a dairy-free option)
- 1/4 cup fresh basil leaves, chopped
- Extra basil leaves for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step builds a flavorful base for your soup.
- Stir in the minced garlic and cook for another minute, being careful not to let it burn. The aroma of the garlic will enhance the overall flavor of the soup.
- Pour in the diced tomatoes (with their juices) and the vegetable broth. Add the sugar, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows the flavors to meld beautifully.
- After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, blending until creamy.
- Return the pureed soup to the pot and stir in the heavy cream and chopped basil. Heat gently over low heat until warmed through, about 5 minutes. Be careful not to let it boil after adding the cream, as it can curdle.
- Serve the soup warm, garnished with extra basil leaves for a fresh touch. Pair it with crusty bread or a grilled cheese sandwich for a satisfying meal.
Extra Tips:
For an extra depth of flavor, consider roasting your tomatoes before adding them to the soup. Simply cut them in half, drizzle with olive oil, and roast at 400°F (200°C) for about 20 minutes before incorporating them into the soup.
Additionally, if you prefer a more robust flavor, you can add a pinch of red pepper flakes for a hint of heat, or a splash of balsamic vinegar for tanginess. This soup can be stored in the refrigerator for up to 3 days, and it also freezes well for future meals.
Enjoy your creamy creation!