Classic Tomato Basil Soup
A heartwarming and creamy Tomato Basil Soup, perfect for cozying up on a chilly day.
Ingredients
Base Ingredients
- 2 tablespoons Olive Oil A touch of richness to start your base.
- 1 medium Onion, chopped For a sweet aroma as it softens in the pot.
- 3 cloves Garlic, minced Adds a pungent warmth, balancing the tomatoes.
Main Ingredients
- 28 ounces Canned Whole Tomatoes Use good-quality, San Marzano tomatoes for maximum flavor.
- 2 cups Vegetable or Chicken Broth Brings everything together.
- 1 cup Fresh Basil, packed Adds freshness and a garden-like essence; save some for garnishing.
- 1/2 cup Heavy Cream Add for a rich touch; Greek yogurt is a good lighter option.
- Salt and Pepper, to taste Enhances flavors.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the canned whole tomatoes (juice and all) and gently crush them with a spoon.
- Add the vegetable or chicken broth and bring to a gentle simmer for 15-20 minutes.
Blending and Finishing
- Remove the pot from heat. Blend the soup until smooth and velvety.
- Stir in the fresh basil and heavy cream. Season with salt and pepper to taste.
- Ladle into bowls and garnish with extra basil or a drizzle of olive oil.
- Serve and enjoy warm.
Notes
For variations, add grated parmesan, red pepper flakes, or swap herbs. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.