Tomato Basil Soup

Prep: 10 mins

Cook: 30 mins

Servings: 4 servings

Category: Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 oz) whole peeled tomatoes (or 2 lbs fresh tomatoes, chopped)
  • 2 cups vegetable or chicken broth
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup heavy cream (optional, for creaminess)
  • Salt and pepper to taste

Nutrition (per serving)

Calories: 200
Total Fat: 15g
Cholesterol: 20mg
Carbohydrates: 15g
Sugars: 8g
Protein: 3g

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
  2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Stir in the canned tomatoes (with their juice) or fresh tomatoes, breaking them up with a spoon if needed.
  4. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
  5. Add the chopped basil leaves and season with salt and pepper to taste.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend, then return to the pot.
  7. Stir in the heavy cream (if using) and heat through for 2-3 minutes without boiling.
  8. Ladle the soup into bowls and serve hot. Garnish with extra basil or a sprinkle of Parmesan, if desired. Enjoy your comforting tomato basil soup!