Description
A comforting and creamy tomato basil soup perfect for chilly days.
Ingredients
Scale
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup vegetable broth (or chicken broth for added flavor)
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- 1 cup fresh basil leaves, roughly chopped
- 1 cup heavy cream or coconut milk for a lighter option
- Optional toppings: croutons, extra basil, or a drizzle of olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and let it cook for another minute just until fragrant.
- Pour in the whole peeled tomatoes with their juice, followed by the vegetable or chicken broth. Toss in the sugar, as this will help reduce the acidity of the tomatoes. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Remove the pot from heat and stir in the fresh basil. Use an immersion blender to puree the soup until smooth.
- Return the soup to the stove over low heat. Stir in the heavy cream (or coconut milk for a dairy-free option) and heat through for about 5 minutes.
- Taste and adjust seasonings if needed.
Notes
For a vegan option, swap the heavy cream for coconut milk. Use low-sodium broth to reduce sodium levels.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg