Creamy tomato soup with basil
There's nothing quite like a warm bowl of soup on a cool day. This creamy tomato soup with basil is perfect for just that kind of day. It's hearty, comforting, and bursting with flavor.
Ingredients:
- 2 tbsp. olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 cans diced tomatoes (28 oz each)
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for 5-7 minutes, until soft and translucent.
3. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes.
5. Using an immersion blender, puree the soup until smooth and creamy.
6. Add the heavy cream and chopped basil. Stir to combine.
7. Season with salt and pepper, to taste.
8. Serve hot with your favorite crusty bread or crackers.
Optional: For an extra creamy soup, add a dollop of sour cream or Greek yogurt on top of each bowl.
Tips:
- If you don't have an immersion blender, you can use a regular blender. Just be sure to blend in batches and let the soup cool down before blending.
- If you prefer a chunky soup, skip the blending step and leave the soup as is.
- This soup is great for meal prepping. Store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- You can customize this soup by adding other vegetables like carrots, celery, or red bell pepper.
Conclusion:
Creamy tomato soup with basil is a classic comfort food that never goes out of style. This recipe is easy to make and packed with flavor. Serve it up on a chilly day and you're sure to warm up your belly and your heart. Enjoy!