Creamy Tomato Soup Basil (Printable version)
Velvety tomato and basil blend enriched with cream, perfect for cozy, flavorful meals.
# What you'll need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 lbs ripe tomatoes, roughly chopped (or 2 cans [14 oz each] whole peeled tomatoes)
→ Liquids
05 - 2 cups vegetable broth
→ Dairy
06 - ½ cup heavy cream
→ Seasonings & Herbs
07 - 1 teaspoon sugar (optional, to taste)
08 - Salt and freshly ground black pepper, to taste
09 - 1 small bunch fresh basil leaves, torn, plus extra for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes, until soft and translucent.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes with their juices if using canned and cook for 5 minutes, stirring occasionally.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until tomatoes are very soft.
05 - Remove from heat. Add most of the basil leaves, reserving a few for garnish.
06 - Blend the soup using an immersion blender or carefully in batches in a regular blender until smooth.
07 - Return the soup to low heat. Stir in heavy cream and sugar if using. Season with salt and pepper to taste. Heat gently until warmed through—do not boil.
08 - Ladle into bowls, garnish with extra basil leaves, and serve hot.
# Expert Advice:
01 -
- It transforms humble canned tomatoes into something that tastes like it simmered all day
- The fresh basil at the end makes all the difference between good and unforgettable
02 -
- Never boil the soup after adding the cream or it may separate and look grainy
- An immersion blender saves you from transferring hot liquid and makes cleanup much faster
03 -
- Taste your tomatoes before adding sugar and adjust accordingly
- Room temperature cream incorporates more smoothly than cold from the fridge