Description
A cozy, velvety soup made with ripe tomatoes, fresh basil, and a touch of cream for richness. Perfect for pairing with crusty bread or a grilled cheese sandwich.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole tomatoes with juices
- 2 cups vegetable broth
- 1 cup fresh basil leaves, packed
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream (optional)
Instructions
- Preheat Your Equipment: Place a large pot over medium heat and warm the olive oil until shimmering.
- Combine Ingredients: Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Prepare Your Cooking Vessel: Pour in the canned tomatoes (with their juices) and vegetable broth. Break down the tomatoes slightly with your spoon.
- Assemble the Dish: Add sugar, salt, and pepper. Stir well and bring to a simmer.
- Cook to Perfection: Let the soup simmer gently for about 25 minutes, allowing the flavors to meld.
- Finishing Touches: Add fresh basil, then use a blender or immersion blender to puree until smooth. Stir in the cream if using.
- Serve and Enjoy: Ladle into bowls, garnish with a drizzle of olive oil or fresh basil leaves, and enjoy warm.
Notes
- Add fresh basil at the end of cooking to keep its flavor vibrant.
- Use San Marzano canned tomatoes for the best flavor.
- Make it vegan by using coconut milk instead of cream.
- Leftovers taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg