Description
A rich and creamy tomato basil soup that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (1 can)
- 2 cups broth (vegetable or chicken)
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- 1 teaspoon dried Italian seasoning (optional)
- 1 cup heavy cream (or half and half)
- 1 packed cup fresh basil, plus extra for topping
- Optional: a handful of grated Parmesan
Instructions
- In a big pot, melt the butter over medium heat. Add onion and cook for about 5 to 7 minutes until it is soft and smells sweet.
- Add in the garlic and tomato paste. Let it cook for about 1 minute.
- Add in crushed tomatoes and broth. Add sugar (if using), plus salt, pepper, and Italian seasoning. Bring it to a gentle simmer and cook for 15 minutes.
- Blend until smooth. If you have an immersion blender, do it right in the pot.
- Turn the heat low. Stir in the cream and basil. Simmer 2 to 3 minutes.
- Serve right away with extra basil and Parmesan.
Notes
- Feel free to adjust seasoning to taste.
- For a vegan version, use olive oil and coconut cream instead of butter and heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg