Description
A delicious creamy tomato basil soup perfect for serving with crusty bread.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) whole peeled tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 4 slices crusty bread, for serving
- 1 tablespoon extra cream, for garnish
Instructions
- Heat the butter and olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 5 to 6 minutes until soft and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the tomato paste and stir for 1 minute to deepen the flavor.
- Pour in the whole peeled tomatoes with their juices and add the vegetable broth.
- Stir in the sugar, salt, and black pepper, breaking up the tomatoes with a spoon.
- Bring the soup to a gentle simmer and cook for 20 to 25 minutes.
- Blend the soup until completely smooth using an immersion blender or carefully in batches with a standard blender.
- Return the soup to low heat and stir in the heavy cream and fresh basil.
- Taste and adjust seasoning if needed, then serve hot with crusty bread and an extra swirl of cream on top.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Garnish with additional fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg