Description
A comforting and flavorful Tomato Basil Soup recipe that is easy to make and perfect for any time of the year. This creamy soup is a blend of rich tomatoes, aromatic basil, and warm spices, creating a satisfying dish that pairs well with a variety of sides.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 (28-ounce) cans whole peeled tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup fresh basil leaves (chopped)
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- fresh basil and cracked black pepper for garnish
For the Soup:
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 to 6 minutes, until translucent.
- Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute.
- Add the canned tomatoes with their juices, sugar, salt, black pepper, oregano, and basil. Pour in the broth and bring the mixture to a simmer.
- Cook uncovered for 20 to 25 minutes, stirring occasionally to blend the flavors.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a blender.
- Stir in the heavy cream or coconut milk if using, and simmer for another 5 minutes.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil and cracked black pepper.
Notes
- This soup pairs perfectly with grilled cheese sandwiches or crusty bread.
- For a vegan version, use coconut milk and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 190
- Sugar: 8g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
