Pantry Tomato Basil Soup with Canned Tomatoes
A simple tomato basil soup made from canned crushed tomatoes, broth, garlic, and fresh basil.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 2 cup low-sodium vegetable broth
- ½ cup fresh basil leaves chopped
- ½ tsp salt or to taste
- black pepper to taste
- 2 tbsp heavy cream optional, for garnish
Instructions
Cooking
- Heat the olive oil in a pot over medium heat. Cook the onion for about 5 minutes, until soft.
- Stir in the garlic and cook for 1 more minute.
- Add the crushed tomatoes and broth and bring to a boil.
- Reduce the heat and simmer for 15 to 20 minutes.
- Stir in the basil and season with salt and pepper. Blend until smooth with an immersion blender or in batches in a blender with the lid vented.
- Serve hot, with a swirl of cream if you like.
Notes
Store in the refrigerator for 3 to 4 days and reheat to 165 degrees F. Nutrition is an estimate per serving including the optional cream.