Creamy Tomato Basil Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil or butter
02 -
1 small onion, chopped
03 -
3 garlic cloves, minced
04 -
1 (28 oz) can whole or crushed tomatoes
05 -
1 tablespoon tomato paste
06 -
1 teaspoon sugar (optional)
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon dried oregano or Italian seasoning (optional)
10 -
2 cups vegetable broth or chicken broth
11 -
1/2 cup heavy cream, half-and-half, or full-fat coconut milk
12 -
1/2 cup fresh basil leaves, chopped
13 -
Grated Parmesan (optional topping)
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add onion and cook for 4–5 minutes until soft and translucent. Stir in garlic and cook for 1 minute, until fragrant.
02 -
Add canned tomatoes, tomato paste, sugar, salt, pepper, and oregano. Pour in vegetable broth, stir well, and bring to a boil. Reduce heat and simmer uncovered for 20–25 minutes.
03 -
Remove from heat and add fresh basil. Use an immersion blender to puree until smooth (or carefully blend in batches). Stir in cream and reheat gently without boiling. Taste and adjust seasoning.
04 -
Ladle into bowls, top with fresh basil, Parmesan, or a swirl of cream. Serve with grilled cheese or a slice of toasted sourdough.
# Notes:
01 -
For a dairy-free version, use coconut milk or cashew cream.
02 -
Add red pepper flakes for a spicy kick.
03 -
For chunkier soup, skip blending or blend only half the soup.