Tomato Basil Soup

Make a comforting bowl of homemade tomato basil soup in 30 minutes. It's super creamy and bright, perfect for busy weeknights.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 800 grams canned diced tomatoes
• 2 cups vegetable broth
• 0.5 cup heavy cream
• 0.25 cup fresh basil leaves
• 0.5 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Peel and finely dice 1 medium onion. Peel and finely chop 2 cloves garlic.
2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
3. Add the finely diced 1 medium onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. Add the finely chopped 2 cloves garlic to the pot and cook for 1 minute more until fragrant, being careful not to let it brown.
5. Pour in 800 grams canned diced tomatoes (undrained) and 2 cups vegetable broth into the pot. Stir well to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld.
7. Remove the pot from the heat. Carefully transfer the hot soup to a blender in batches, or use an immersion regular blender directly in the pot. Blend until completely smooth.
8. Return the smooth soup to the pot over low heat. Stir in 0.5 cup heavy cream, 0.5 teaspoon sugar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
9. Thinly slice 0.25 cup fresh basil leaves. Stir most of the sliced basil into the soup. Heat through gently for 2-3 minutes, just until warmed, do not boil.
10. Ladle the hot Tomato Basil Soup into serving bowls and garnish with the remaining fresh basil.

View the interactive Tomato Basil Soup recipe