Creamy Tomato Basil Soup
A velvety smooth tomato soup with fresh basil, perfect with crusty bread.
Ingredients
Ingredients:
- 800g canned tomatoes
- 1 onion, diced
- 3 garlic cloves
- 1/2 cup heavy cream
- Fresh basil
- 2 tbsp olive oil
Instructions
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent. Stir in minced garlic and cook for another minute.
Add Tomatoes
Pour in the canned tomatoes (crushed or whole plum) along with their juices. Break up whole tomatoes with a wooden spoon.
Simmer
Add a cup of vegetable stock and bring the mixture to a boil. Reduce heat and let it simmer uncovered for about 20 minutes to thicken.
Blend
Add a large handful of fresh basil leaves. Use an immersion blender (or a regular blender in batches) to process the soup until completely smooth.
Finish with Cream
Stir in the heavy cream and season generously with salt and black pepper. Simmer for another 2-3 minutes on very low heat.
Serve
Ladle the soup into bowls. Garnish with a swirl of cream, more fresh basil, and serve with warm, crusty bread or a grilled cheese sandwich.
Nutrition Facts
* Based on a 2,000 calorie diet.