Creamy Tomato – Basil Soup
A comforting and nourishing soup made with ripe tomatoes and fresh basil, perfect for family gatherings or cozy evenings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter, for a richer taste
- 1 medium onion, chopped swap shallots for a sweeter flavor
- 3 cloves garlic, minced add more if you’re a garlic lover
- 28 ounces crushed tomatoes or 2 pounds fresh tomatoes, peeled and chopped
- 1 cup vegetable broth chicken broth works too!
- 1 teaspoon sugar to balance acidity
- 1 teaspoon dried basil fresh is wonderful if you have it!
- ½ teaspoon salt and pepper adjust to your taste
- ½ cup heavy cream or coconut milk for a lighter version
- to taste Fresh basil leaves for garnish optional yet delightful
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until transparent—about 3-4 minutes. Add minced garlic and stir for another minute until fragrant.
Cooking
- Pour in the crushed tomatoes with their juices. Stir in the vegetable broth, sugar, dried basil, salt, and pepper. Let this simmer for about 15 minutes, allowing the flavors to meld together beautifully.
- Use an immersion blender to purée the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender.
- Return the puréed soup to the pot over low heat. Stir in the heavy cream and allow it to warm for another 2-3 minutes.
Serving
- Garnish each bowl with fresh basil leaves. Pour it into cozy bowls and enjoy.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze in individual portions for up to 3 months. When reheating, add a splash of broth or cream to revive its creamy texture. Adjust seasoning based on your taste preferences.