Why Make This Recipe
Tomato-Basil Soup is a comforting and delicious dish that brings warmth to your table. It is simple to make and uses fresh, wholesome ingredients. This soup is perfect for any time of the year, whether you want something light in summer or cozy during winter. The combination of tomatoes and basil creates a fresh and vibrant flavor that is hard to resist.
How to Make Tomato-Basil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
Directions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the tomatoes (with their juice) and vegetable broth to the pot, and bring to a simmer.
- Let it cook for about 20 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and fresh basil, and season with salt and pepper to taste.
- Serve hot.
How to Serve Tomato-Basil Soup
Tomato-Basil Soup is best served hot. You can enjoy it on its own or pair it with crusty bread, grilled cheese sandwiches, or a fresh salad. For an added touch, sprinkle some extra chopped basil or a drizzle of olive oil on top before serving.
How to Store Tomato-Basil Soup
If you have leftovers, let the soup cool, then place it in an airtight container. Store it in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stove or microwave until hot.
Tips to Make Tomato-Basil Soup
- Use fresh basil for the best flavor.
- For a lighter version, you can substitute the heavy cream with coconut milk or a non-dairy alternative.
- Adjust the seasoning to your taste. You can add more salt, pepper, or even a pinch of red pepper flakes for some heat.
Variation
You can add vegetables like carrots, bell peppers, or celery to the pot for extra flavor and nutrients. If you like a bit of spice, consider adding a chopped jalapeño or some crushed red pepper flakes.
FAQs
1. Can I use canned tomatoes instead of fresh ones?
Yes, this recipe uses canned tomatoes, and they work perfectly. They are picked at their peak and provide great flavor.
2. Is there a vegan version of this soup?
Absolutely! You can replace heavy cream with a plant-based option like coconut cream or cashew cream and use vegetable broth.
3. How long does the soup last in the fridge?
The soup will last for up to 4 days in the refrigerator if stored properly in an airtight container.
Tomato-Basil Soup
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole tomatoes with their juice
- 2 cups vegetable broth
- 1 cup heavy cream can be substituted with coconut milk or non-dairy alternative
- 1 cup fresh basil leaves, chopped use fresh for best flavor
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the tomatoes (with their juice) and vegetable broth to the pot, and bring to a simmer.
- Let it cook for about 20 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and fresh basil, and season with salt and pepper to taste.
- Serve hot.