Description
A delightful creamy tomato basil soup that warms the soul with its rich flavor and aromatic basil.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat until it’s shimmering.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the canned tomatoes with their juices and the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Using an immersion blender, blend the soup until it is smooth and creamy.
- Stir in the heavy cream and fresh basil. Season with salt and pepper to taste.
- Serve the soup warm, garnished with additional basil if desired.
Notes
For a chunkier soup, reserve some diced tomatoes before blending and stir them back in. Can be made a day in advance. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg