Tomato Basil Soup

why make this recipe

This soup is warm, simple, and full of fresh taste. It cooks fast and uses common ingredients. It works for lunch or dinner. You can make it plain or rich with cream. It fits many diets if you skip the cream.

introduction

Tomato Basil Soup is a bright, smooth soup made from tomatoes and fresh basil. It feels like home and tastes fresh. If you like easy, comforting soups, try the classic shepherd’s pie soup for another simple meal idea.

how to make Tomato Basil Soup

Heat oil and cook onion and garlic until soft. Add tomatoes and broth, then boil. Lower the heat and simmer to blend flavors. Stir in chopped basil and season with salt and pepper. For a richer soup, add cream near the end. Blend the soup until smooth using an immersion blender or a regular blender in batches. Serve hot.

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups diced tomatoes (fresh or canned)
• 2 cups vegetable broth
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Directions :

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the diced tomatoes and vegetable broth, and bring to a boil.
3. Reduce heat and let simmer for about 20 minutes.
4. Stir in the fresh basil, and season with salt and pepper.
5. If desired, stir in heavy cream for a richer flavor.
6. Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
7. Serve hot, garnished with additional basil if desired.

how to serve Tomato Basil Soup

Serve hot in bowls. Add a swirl of cream or olive oil on top. Put fresh basil leaves or cracked black pepper on each bowl. Serve with grilled cheese, a slice of crusty bread, or a simple salad.

how to store Tomato Basil Soup

Let the soup cool to room temperature. Store in airtight containers. Keep in the fridge for up to 3–4 days. Freeze in safe containers for up to 3 months. Thaw in the fridge overnight and warm on the stove before serving.

tips to make Tomato Basil Soup

• Use good tomatoes or good canned tomatoes for best flavor.
• Cook the soup long enough so flavors blend, but do not overcook the basil.
• Add cream last and heat gently to avoid curdling.
• Blend carefully and do not overfill the blender.
• Taste and adjust salt and pepper before serving.

variation (if any)

• Roast tomatoes and garlic first for a deeper flavor.
• Add a carrot or red pepper for extra sweetness.
• Use coconut milk instead of cream for dairy-free soup.
• Leave some tomatoes chunky for a rustic texture.
• Add red pepper flakes for heat.

FAQs

Q: Can I use canned tomatoes?
A: Yes. Good canned tomatoes work well and save time.

Q: Can I make this vegan?
A: Yes. Skip the heavy cream or use a plant-based cream or coconut milk.

Q: How do I reheat the soup?
A: Warm it on the stove over low heat and stir until hot. Do not boil if you added cream.

Q: Can I freeze the soup with cream?
A: You can, but cream can separate after thawing. For best texture, freeze without cream and add fresh cream when you reheat.

Tomato Basil Soup

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Cooking
• Cuisine: Italian
• Diet: Vegetarian

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Description

A warm, simple soup made with fresh tomatoes and basil, perfect for lunch or dinner.

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Ingredients

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• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups diced tomatoes (fresh or canned)
• 2 cups vegetable broth
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Pour in the diced tomatoes and vegetable broth, and bring to a boil.
4. Reduce heat and let simmer for about 20 minutes.
5. Stir in the fresh basil, and season with salt and pepper.
6. If desired, add heavy cream for a richer flavor.
7. Blend the soup until smooth using an immersion blender or a regular blender in batches.
8. Serve hot, garnished with additional basil if desired.

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Notes

Let soup cool to room temperature before storing. Can be refrigerated for 3-4 days or frozen for up to 3 months.

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Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 6g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 30mg