Description
A rich and velvety creamy tomato basil soup made with fresh ripe tomatoes, aromatic basil, sautéed onions and garlic, simmered in vegetable broth, and finished with heavy cream for a smooth, comforting meal perfect for any season.
Ingredients
Scale
Vegetables and Herbs
- 4 cups fresh ripe tomatoes, chopped
- 1 cup fresh basil leaves
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Dairy
- 2 cups vegetable broth
- 1 cup heavy cream
- Olive oil for sautéing
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Wash and chop the fresh tomatoes and basil leaves. Dice the onion and mince the garlic cloves finely to ensure even cooking and flavor release.
- Sauté Aromatics: Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, then add the minced garlic and cook until fragrant, being careful not to burn it.
- Simmer Tomatoes: Add the chopped tomatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, allowing the flavors to meld and the tomatoes to soften completely.
- Blend Soup: Use an immersion blender directly in the pot or transfer the mixture to a regular blender and blend until smooth, achieving a creamy consistency without chunks.
- Add Cream and Basil: Stir in the heavy cream and fresh basil leaves, letting the basil wilt slightly in the warm soup, which infuses a fresh herbaceous note.
- Season and Serve: Season the soup with salt and pepper according to taste. Serve hot and enjoy its comforting, creamy texture and vibrant flavors.
Notes
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and use vegetable broth.
- If fresh tomatoes are unavailable, canned whole tomatoes can be used, but fresh yields a brighter flavor.
- Adjust the thickness by adding more broth for a lighter soup or less for a thicker texture.
- This soup pairs well with crusty bread or a grilled cheese sandwich.
