Tomato Basil Soup
A comforting and delicious soup made with fresh tomatoes and basil, perfect for chilly days.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh tomatoes, chopped (or 2 cans of crushed tomatoes) Canned tomatoes are a great option when fresh tomatoes are out of season.
- 1 cup vegetable broth Ensure it's plant-based for vegan option.
- 1 cup fresh basil leaves Using fresh basil is recommended for the best flavor.
- 1 cup heavy cream (or coconut milk for a healthier option) Substituting with coconut milk makes it vegan-friendly.
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft.
- Add the chopped tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the fresh basil and heavy cream, then season with salt and pepper.
- Blend the soup using an immersion blender until smooth.
- Serve hot, optionally with grilled cheese.
Notes
For extra flavor, try roasting the tomatoes before adding them to the pot. For a little kick, add a pinch of red pepper flakes while simmering. Store the soup in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.