Description
This delightful tomato and basil soup captures the essence of summer with vibrant flavors and comforting qualities, making it perfect for any meal.
Ingredients
Scale
- 3.3 lbs ripe tomatoes, roughly chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 small bunch fresh basil leaves, plus extra for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream or plant-based cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes and cook for 10 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a gentle simmer; optionally add sugar.
- Allow the soup to simmer uncovered for about 15 minutes.
- Remove the pot from heat, add fresh basil leaves, and blend until silky smooth.
- Taste and season with salt and pepper; stir in heavy cream if using.
- Ladle soup into bowls, drizzle with olive oil, and garnish with basil leaves.
Notes
Use ripe, seasonal tomatoes for the best flavor. This soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg