Description
A comforting and creamy tomato basil soup, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until soft and translucent, about 3-5 minutes.
- Stir in the undrained diced tomatoes and vegetable broth. Bring to a boil.
- Reduce heat to a simmer and let it simmer for about 15 minutes.
- Use an immersion blender to puree until smooth. Alternatively, transfer in batches to a regular blender.
- Stir in heavy cream and chopped basil, seasoning with salt and pepper. Warm slightly without boiling.
- Serve hot, garnished with extra basil leaves if desired.
Notes
Pair with crusty bread or grilled cheese. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg