Creamy Tomato Basil Soup
A comforting and creamy tomato basil soup that combines ripe tomatoes and fresh basil for a deliciously rich flavor, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped Adds sweetness and texture
- 2 cloves garlic, minced Enhances flavor
- 2 cans (14.5 ounces each) diced tomatoes, undrained Use high-quality canned tomatoes for best results
- 1 cup vegetable broth For added flavor
- 1 cup heavy cream or coconut milk For a creamy texture
- 1/4 cup fresh basil leaves, chopped Adds freshness
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for about five minutes until the onion is soft and translucent.
- Pour in the undrained diced tomatoes and vegetable broth. Stir well and bring the mixture to a gentle simmer.
- Allow the soup to cook for about ten minutes to meld the flavors.
- Blend the soup until smooth using an immersion blender or transferring it to a regular blender.
- Return the blended soup to the pot and turn the heat to low.
- Slowly stir in the heavy cream or coconut milk. Heat through without boiling.
- Add the chopped basil and season with salt and pepper to taste.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with crusty bread or a light salad. For a twist, consider adding roasted vegetables or red pepper flakes for some heat. The soup can be made a day in advance and stored in the refrigerator, or frozen for up to three months.