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tomato basil soup recipe

Tomato Basil Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 28 ounces canned whole tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh basil leaves
  • 1/2 cup heavy cream

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook until translucent, about 5 minutes.
  • Stir in minced garlic and cook for another minute.
  • Add canned whole tomatoes and their juice to the pot.
  • Pour in the vegetable broth and stir to combine.
  • Add sugar, salt, and black pepper to the mixture.
  • Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  • Remove the pot from heat and let it cool slightly.
  • Transfer the soup to a blender or use an immersion blender to puree until smooth.
  • Return the soup to the pot and reheat over low heat.
  • Stir in fresh basil leaves and heavy cream.
  • Heat until warmed through, then serve.

Notes

For a richer flavor, roast the canned tomatoes in the oven at 400°F for about 15 minutes before adding them to the pot. This will enhance the natural sweetness and depth of flavor in the soup. Additionally, if you prefer a thicker consistency, reduce the amount of vegetable broth used.
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