Creamy Tomato Basil Soup
A comforting and creamy tomato basil soup that combines vibrant tomatoes with fragrant basil, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
Main Ingredients
- 2 cans diced tomatoes, undrained (14.5 ounces each) Adds the bulk of flavor
- 1 cup vegetable broth For a rich base
- 1 cup heavy cream or coconut milk Use coconut milk for a vegan option
- 1/4 cup fresh basil leaves, chopped For freshness and flavor
- to taste salt and pepper Adjust as per taste
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for about 5 minutes until the onion is soft and translucent.
- Add the undrained diced tomatoes and vegetable broth. Stir and bring to a gentle simmer, cooking for about 10 minutes.
- Blend the soup using an immersion blender or regular blender until smooth, or leave some chunks for texture.
- Return the blended soup to the pot, reduce heat to low, and stir in the heavy cream or coconut milk. Heat gently until warmed through, without boiling.
- Add the chopped basil and season with salt and pepper to taste.
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Notes
For serving, consider pairing with crusty bread, a side salad, croutons, or serving in a bread bowl. The soup can keep in the refrigerator for 4-5 days or be frozen for up to 3 months.