Tomato Basil Cream Soup with Fresh Basil
A silky tomato basil cream soup with crushed tomatoes, fresh basil, and heavy cream.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 2 cup low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves chopped
- ½ tsp salt or to taste
- black pepper to taste
- 1 tbsp sugar optional
Instructions
Cooking
- Heat the olive oil in a pot over medium heat. Cook the onion for about 5 minutes, until softened.
- Stir in the garlic and cook for 1 more minute.
- Add the crushed tomatoes and broth. Bring to a simmer and cook for 15 minutes.
- Turn the heat to low and stir in the cream, basil, and sugar if using. Warm gently without boiling.
- Blend until smooth, in batches with the lid vented if using a blender. Season with salt and pepper.
- Serve hot, topped with small basil leaves.
Notes
Eat within two days for the best flavor. Reheat gently to 165 degrees F without boiling hard. Nutrition is an estimate per serving including the optional sugar.