Description
A cozy and creamy tomato basil soup perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 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 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the crushed tomatoes, vegetable broth, sugar, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Return the soup to low heat and stir in the heavy cream. Cook for another 5 minutes, stirring occasionally.
- Remove from heat and stir in the fresh basil leaves. Adjust seasoning if necessary.
- Serve hot, garnished with additional basil if desired.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Add a pinch of red pepper flakes for a spicy kick or top with croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg