Tomato Basil Soup
This Tomato Basil Soup is SO EASY! A comforting, creamy, and flavorful meal perfect for cozy evenings or quick lunches.
Equipment
- Large Pot
- Immersion Blender
- Regular Blender
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cans diced tomatoes 14.5 ounces each
- 2 cups vegetable broth
- 1 teaspoon dried basil
- salt and pepper to taste
- 1/4 cup fresh basil leaves chopped
- 1/2 cup heavy cream (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the two cans of diced tomatoes with their juices. Add the vegetable broth and sprinkle in the dried basil. Stir, bring to a boil, then reduce heat and simmer uncovered for around 20 minutes.
- Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, blend in batches using a regular blender, then return to the pot.
- Stir in the chopped fresh basil leaves. If desired, fold in the heavy cream gently. Heat for another couple of minutes without boiling.
- Taste and adjust salt and pepper as needed. Serve hot, optionally garnished with fresh basil leaves or a drizzle of olive oil. Pairs well with crusty bread or grilled cheese sandwiches.
Notes
- Omit heavy cream or use plant-based cream for a vegan or dairy-free version.
- Do not overcook the garlic to avoid bitterness.
- Do not boil soup after adding cream to prevent curdling.
- Use fresh tomatoes in season for a brighter flavor; roasting them enhances depth.
- Store in fridge up to 4 days or freeze up to 3 months without cream.