Serves 4 people | Prepared in 40 mins | Difficulty: Moderate
This Creamy Tomato Basil Soup is a comforting blend of ripe tomatoes, aromatic garlic, and fresh basil, simmered to perfection and finished with a swirl of rich cream. Its velvety texture and vibrant flavor make it a delightful starter or a satisfying meal when paired with crusty bread. Each spoonful offers a taste of classic, homemade warmth.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 800 g (28 oz) canned whole tomatoes
- 500 ml (2 cups) vegetable broth
- 15 g (1/4 cup) fresh basil leaves, chopped
- 1 tablespoon sugar
- 120 ml (1/2 cup) heavy cream
- Salt and pepper to taste
- Optional: Parmesan cheese for garnish
Instructions
1. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Tomatoes and Broth
Add the canned tomatoes (including the juice), vegetable broth, and sugar to the pot. Stir well to combine.
3. Simmer the Soup
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
4. Blend the Soup
Remove the pot from heat and stir in the fresh basil leaves.
Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
5. Add Cream and Season
Return the blended soup to the pot over low heat. Stir in the heavy cream and season with salt and pepper to taste.
Heat the soup gently until warmed through, but do not boil.
6. Serve
Ladle the soup into bowls and garnish with extra basil leaves or a sprinkle of Parmesan cheese if desired. Serve hot with crusty bread or a grilled cheese sandwich on the side.
