Creamy Tomato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 can whole tomatoes 28 ounces, undrained
- 2 cup vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the can of whole tomatoes, including their juice, to the pot.
- Pour in the vegetable broth and stir to combine.
- Add sugar, salt, and black pepper to the mixture and bring to a simmer.
- Allow the soup to simmer for 20 minutes, stirring occasionally.
- Remove the pot from heat and let it cool slightly before blending.
- Carefully blend the soup until smooth using a blender or immersion blender.
- Return the blended soup to the pot and stir in the heavy cream.
- Reheat the soup gently over low heat, not allowing it to boil.
- Stir in the chopped fresh basil just before serving.
- Allow the soup to rest for 5 minutes before serving.
Notes
For a richer flavor, feel free to roast the tomatoes before adding them to the soup, as this will enhance their natural sweetness. If you prefer a thicker consistency, reduce the amount of vegetable broth slightly. Fresh basil adds a vibrant touch, but you can substitute with dried basil if needed, just remember to use less since dried herbs are more concentrated.
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