Tastenexa
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Italian
Tomato Basil Soup Lunch
40 min total10 prep30 cook4 servings240 cal
VegetarianClassicLow-CarbContains dairy
A velvety soup of slow-simmered tomatoes, garlic, and fresh basil finished with a swirl of cream. Cozy and bright, it is perfect on its own or alongside grilled cheese.
Ingredients
pantry
- 800 gcanned whole tomatoes
- 2 cupvegetable stock
- 2 tbspolive oil
- 1 tspgranulated sugar
- 0.5 tspblack pepper
- 1 tspsalt
produce
- 1onion
- 4 clovegarlic
- 0.5 cupfresh basil
dairy
- 0.33 cupheavy cream
Steps
- Dice the onion and mince the garlic.
- Heat the olive oil in a pot over medium heat and sauté the onion until soft and translucent.
- Add the garlic and cook another minute until fragrant.
- Pour in the canned tomatoes, crushing them with a spoon, and add the sugar, salt, and pepper.
- Add the vegetable stock and bring to a simmer.
- Simmer gently for 20 minutes, stirring occasionally, to develop the flavor.
- Turn off the heat and blend the soup until completely smooth with an immersion blender.
- For an ultra-smooth soup, pass it through a fine sieve back into the pot.
- Stir in the cream and warm through without boiling.
- Tear in most of the basil and stir.
- Ladle into bowls and garnish with the remaining basil and a drizzle of cream.
Tips
- Roast or caramelize the onions and garlic first for a deeper, sweeter base.
- Use good canned San Marzano tomatoes when fresh ones are out of season.
- Blend the soup smooth and pass through a sieve for an ultra-silky texture.
- Add the basil at the very end so it stays fresh and fragrant.
