Easy Creamy Tomato Basil Soup
Canned tomatoes simmer with onion, garlic and vegetable broth, then are blended and finished with heavy cream and fresh basil.
Ingredients
Main Ingredients
- 2 cans (14.5 oz each) diced tomatoes with their juices
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cup low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp chopped fresh basil or 2 tsp dried
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat and cook the onion for about 5 minutes, until softened.
- Stir in the garlic and cook for one minute, until fragrant.
- Add the tomatoes with their juices and the broth, bring to a simmer and cook partly covered for about 20 minutes.
- Puree the soup with an immersion blender or in batches in a blender until smooth.
- Return to low heat and stir in the cream, basil, salt and pepper. Warm gently without boiling and adjust the seasoning.
- Ladle into bowls and garnish with extra basil.
Notes
Add the cream at the end over low heat so it does not split. For freezing, freeze the blended base before adding the cream. Leftovers keep three to four days in the refrigerator. Nutrition is an estimate.