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Creamy Tomato Basil Soup
Created by: Howcan Team
Ingredients
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cans (28 ounces each) of whole peeled tomatoes
- 1 cup of vegetable broth
- 1/2 cup of heavy cream
- 1/4 cup of fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- Add the whole peeled tomatoes (with their juices) to the pot, breaking them up with a spoon.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches, then return to the pot.
- Stir in the heavy cream and chopped basil, and season with salt and pepper to taste.
- Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
- Serve the creamy tomato basil soup hot, garnished with additional fresh basil leaves if desired.
Creamy Tomato Basil Soup has a rich history dating back to ancient Rome, where tomatoes were first cultivated. The modern version of this classic soup is often attributed to French cuisine, with its creamy texture and aromatic basil. Chefs like Julia Child and Jacques Pépin popularized the dish in the United States, and it has since become a staple in Italian and American cuisine. The best versions of this dish can be found in Italian trattorias and American diners, where fresh tomatoes and fragrant basil are essential. For a twist, consider adding a splash of balsamic vinegar or a dollop of pesto for added depth of flavor.
45 min
6
220 calories
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