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Tomato Basil Soup
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 4 cups chicken or vegetable broth
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook for 5 minutes, or until softened.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the whole peeled tomatoes (with their juices) and chicken or vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
- Stir in the chopped basil, salt, and black pepper.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Stir in the heavy cream and cook for an additional 5 minutes, or until heated through.
- Taste and adjust seasoning if necessary.
- Serve hot and enjoy!
Tomato basil soup has a rich history dating back to ancient Rome, where tomatoes and basil were first combined. This classic dish gained popularity in the 18th century in Italy, known for its vibrant tomato fields and aromatic basil gardens. Renowned chefs like Julia Child and Lidia Bastianich have elevated the recipe, making it a staple in French and Italian cuisine. Today, the best versions of this comforting soup can be found in cozy Italian trattorias and French bistros, where fresh, ripe tomatoes and fragrant basil are essential. For a twist, consider adding a drizzle of balsamic glaze or a dollop of creamy burrata to enhance the flavors.
45 min
6
180 calories
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