tomato basil soup recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs fresh Roma tomatoes, halved (or one 28-oz can of crushed tomatoes)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk for a vegan option)
- 1 cup fresh basil leaves, packed
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the halved fresh tomatoes (or canned tomatoes), vegetable broth, dried oregano, and red pepper flakes if using. Season with a pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld and the tomatoes to break down.
- Remove the pot from the heat. Stir in the fresh basil leaves. Use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. If you prefer a completely smooth soup, you can also transfer it in batches to a standard high-speed blender.
- Return the pot to low heat. Stir in the heavy cream and mix well. Allow the soup to heat through for another 2 to 3 minutes. Taste and add more salt or pepper if necessary. Do not let the soup come to a hard boil once the cream is added to prevent curdling.
Find it online: https://www.pleasecook.com/dinner/tomato-basil-soup-recipe/