Description
A rich and creamy tomato basil soup that is perfect for any season. This comforting dish is made with fresh tomatoes, fragrant basil, and a hint of cream for a luscious texture.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil leaves, chopped
- 1/2 cup heavy cream (optional)
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the diced tomatoes (with their juices), vegetable broth, sugar, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.
- Stir in the chopped basil leaves and blend the soup using an immersion blender until smooth. (Alternatively, transfer to a blender in batches.)
- If desired, stir in the heavy cream for a creamier texture.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze any leftovers in an airtight container for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6
- Sodium: 560
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 30
Keywords: Tomato Basil Soup, creamy tomato soup, homemade tomato soup, easy tomato soup recipe, vegetarian soup, Italian soup