Description
Velvety tomato basil soup with bright acidity and aromatic sweetness. Perfectly balances canned tomatoes, heavy cream, and fresh basil for restaurant-quality comfort.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, freshly minced
2 (28 oz) cans crushed tomatoes
1 cup heavy cream
4 cups vegetable broth
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh basil, chopped
Instructions
Heat olive oil in a pot over medium heat.
Sauté onion for 5 minutes until translucent.
Add garlic and cook for 1 minute.
Stir in crushed tomatoes and vegetable broth.
Simmer for 20-25 minutes.
Blend mixture until smooth.
Stir in heavy cream, sugar, salt, and pepper.
Churn in fresh basil just before serving.
Notes
Use extra virgin olive oil for deeper flavor
Add basil leaves just before serving to preserve aroma
Enhance flavor by roasting tomatoes first
Substitute coconut milk for a vegan version
- Prep Time: 10
- Cook Time: 30
- Category: Easy Homemade Soup Recipes for Every Season
- Method: Sautéing and Blending
- Cuisine: American/Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 240g
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg