Description
This Creamy Tomato Basil Soup is a luscious and comforting blend of ripe tomatoes, fresh basil, and aromatic garlic, enriched with heavy cream for a velvety texture. Perfect for a cozy meal, it’s easy to prepare on the stovetop and delivers rich flavors in just 30 minutes.
Ingredients
Scale
Vegetables and Herbs
- 4 cups fresh ripe tomatoes, chopped
- 1 cup fresh basil leaves
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare Ingredients: Wash and chop the tomatoes and basil leaves. Dice the onion and mince the garlic cloves to ensure all ingredients are ready for cooking.
- Sauté Aromatics: Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook until fragrant, approximately 1 minute.
- Simmer Soup Base: Stir in the chopped tomatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld.
- Blend Soup: Using an immersion blender or a regular blender in batches, carefully blend the soup until smooth and creamy, ensuring a uniform texture.
- Add Cream and Basil: Return the blended soup to the pot if needed. Stir in the heavy cream and fresh basil leaves, allowing the basil to wilt slightly and infuse its flavor into the soup.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve the soup hot for a warm, comforting meal.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- For a vegan option, substitute heavy cream with coconut milk or cashew cream.
- To enhance flavor, you can roast the tomatoes before adding them to the soup.
- Serve with crusty bread or a grilled cheese sandwich for a complete meal.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
