Creamy Tomato Basil Soup
Creamy Tomato Basil Soup
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion, medium, chopped
- 2 garlic, cloves, minced
- 1 can crushed tomatoes, 28 ounce
- 2 cups vegetable broth
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Finishing
- 1/4 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat (around 325°F). Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 6 to 8 minutes.
⏱️ 8 min•🌡️ 325°F - 2
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the crushed tomatoes and vegetable broth. Stir in the granulated sugar, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Reduce the heat to low (around 225°F), cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld.
⏱️ 20 min•🌡️ 225°F - 5
Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
⏱️ 5 min - 6
Stir in the heavy cream and the 1/4 cup of chopped fresh basil. Heat gently for 2-3 minutes over low heat, but do not boil after adding the cream.
⏱️ 3 min•🌡️ 225°F - 7
Taste and adjust seasonings if necessary. Ladle the hot soup into bowls. Garnish with additional fresh basil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Basil Soup
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion, medium, chopped
- 2 garlic, cloves, minced
- 1 can crushed tomatoes, 28 ounce
- 2 cups vegetable broth
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Finishing
- 1/4 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat (around 325°F). Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 6 to 8 minutes.
⏱️ 8 min•🌡️ 325°F - 2
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the crushed tomatoes and vegetable broth. Stir in the granulated sugar, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Reduce the heat to low (around 225°F), cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld.
⏱️ 20 min•🌡️ 225°F - 5
Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
⏱️ 5 min - 6
Stir in the heavy cream and the 1/4 cup of chopped fresh basil. Heat gently for 2-3 minutes over low heat, but do not boil after adding the cream.
⏱️ 3 min•🌡️ 225°F - 7
Taste and adjust seasonings if necessary. Ladle the hot soup into bowls. Garnish with additional fresh basil before serving.
⏱️ 1 min