Description
A delicious and creamy tomato basil soup perfect for any occasion.
Ingredients
Scale
- 6 ripe tomatoes, chopped
- 1 cup fresh basil leaves, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Dice the onion and mince the garlic. Chop the ripe tomatoes into quarters.
- Heat olive oil in a large pot over medium heat and sauté the onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Add chopped tomatoes along with salt and pepper. Stir until tomatoes break down (about 10-15 minutes).
- Pour in vegetable broth, bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in heavy cream or coconut milk to finish. Adjust seasoning if necessary and serve hot garnished with fresh basil.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegan option, use coconut milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg