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Tomato Soup with Basil Recipe

Italian · Soup · 40 min total

A classic, velvety tomato soup infused with fresh basil, perfect for a comforting meal any time of year.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 pounds ripe tomatoes, chopped (or 1 (28-ounce) can whole peeled tomatoes)
• 1 cup vegetable broth
• 1/4 cup fresh basil leaves, chopped, plus more for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add tomatoes, vegetable broth, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, let cool slightly and blend in batches in a blender.)
5. If desired, stir in heavy cream for a richer texture. Adjust seasoning to taste.
6. Ladle into bowls and garnish with fresh basil leaves.

Tips

• For a vegan version, omit the heavy cream or use coconut cream.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze for up to 3 months.

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