Creamy Tomato Soup Basil (Printable Version)
A smooth and rich tomato blend enhanced with fresh basil and cream for a classic comfort.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 28 oz canned whole peeled tomatoes
→ Liquids
05 - 2 cups vegetable broth
06 - ½ cup heavy cream
→ Herbs & Seasonings
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - 1 handful fresh basil leaves, plus extra for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in tomatoes with juices, vegetable broth, sugar, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
04 - Remove from heat. Add basil leaves. Using an immersion blender or carefully transfer to a blender in batches, purée the soup until smooth.
05 - Stir in the heavy cream and gently reheat over low heat without boiling. Adjust seasoning as needed.
06 - Ladle into bowls and garnish with extra basil leaves.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The combination of sweet tomatoes and fresh basil hits all the right comfort notes
02 -
- Hot soup in a blender can explode, so either use an immersion blender or let it cool slightly first
- Don't boil the soup after adding the cream or it might separate
03 -
- Use an immersion blender if you can, it's so much easier and less messy
- For extra richness, finish with a drizzle of good olive oil on each bowl