Description
A rich and velvety tomato basil soup that delivers depth of flavor with minimal fuss, perfect for a comforting weeknight meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese for topping (optional)
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and sauté for 30-60 seconds.
- Add the diced tomatoes and vegetable broth, then bring to a gentle simmer. Let it simmer uncovered for about 20 minutes.
- Remove from heat and puree the soup using an immersion blender until smooth.
- Stir in the heavy cream and fresh basil, then heat gently over low heat until warmed through. Adjust seasoning with salt and pepper.
- Ladle into bowls and top with Parmesan cheese if desired. Serve hot with bread or salad.
Notes
This soup can be stored for up to 4 days in the refrigerator or frozen for up to 3 months. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg
Keywords: soup, tomato basil, creamy soup, vegetarian recipe, comfort food