Description
A smooth and comforting tomato soup made with fresh tomatoes, sautéed onions, garlic, and basil, finished with a touch of cream for a velvety texture. Perfect with crusty bread or grilled cheese.
Ingredients
Units
Scale
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Fresh Tomatoes: 2 pounds, chopped
- Vegetage Broth: 2 cups
- Tomato Paste: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Heavy Cream: 1/2 cup (optional)
- Fresh Basil: 2 tablespoons, chopped
Instructions
- Place a large pot over medium heat.
- Add olive oil and sauté chopped onion until soft and translucent.
- Stir in minced garlic and cook briefly until fragrant.
- Add chopped fresh tomatoes and tomato paste, stirring well to combine.
- Pour in vegetable broth, then add sugar, salt, and black pepper.
- Bring to a gentle simmer and cook for 20 to 25 minutes until tomatoes are very soft.
- Blend the soup until smooth using an immersion blender or standard blender.
- Stir in heavy cream if using and add chopped fresh basil.
- Serve warm and enjoy.
Notes
- Roast the tomatoes before simmering for deeper flavor.
- Adjust salt at the end after blending for balanced seasoning.
- Add cream gradually to control richness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg