Tomato Basil Soup offers a warm and comforting bowl of goodness. This recipe combines fresh tomatoes, fragrant basil, and a touch of cream, creating a soothing dish perfect for any time of year.
It’s an easy and quick meal that can be whipped up in under 30 minutes.
Imagine sipping this hearty soup on a chilly evening or serving it as a delightful starter for a gathering. Packed with nutrients, it fulfills both your taste buds and your body, making it a fantastic choice for a healthy lifestyle.
Whether served alongside a crunchy grilled cheese sandwich or enjoyed on its own, this Tomato Basil Soup is sure to please.
Serving and Pairing Suggestions
Serve Tomato Basil Soup hot, garnished with a drizzle of olive oil, a sprinkle of fresh basil, or even a dollop of crème fraîche. It pairs beautifully with a variety of dishes.
Consider pairing it with Classic Grilled Cheese Sandwich for a comforting combination. Alternatively, try it alongside Pasta Primavera for a heartier meal. If you’re in the mood for something on the lighter side, a refreshing Spinach and Pomegranate Salad would complement the soup nicely.
Tips and Notes
- Use fresh tomatoes for the best flavor. Vine-ripened tomatoes work great for this recipe.
- Blend well for a smooth texture. You can use an immersion blender or a standard blender.
- Adjust the creaminess by adding more or less cream to your liking.
- Add seasoning to taste. A touch of salt and pepper can enhance the flavors beautifully.
- Serve immediately for the best taste, but leftovers store well in the fridge for a few days.
This Tomato Basil Soup is a fantastic dish to try right now. Gather your ingredients and enjoy a comforting bowl today!
Tomato Basil Soup
Equipment
- 1 Large pot
- 1 Blender
- 1 Ladle
Ingredients
- 2 tablespoons olive oil - for sautéing
- 1 medium onion - chopped
- 3 cloves garlic - minced
- 2 cans - 14 oz each crushed tomatoes (or 6 cups fresh tomatoes, chopped)
- 2 cups vegetable broth - or chicken broth
- 1/4 cup fresh basil leaves - chopped, plus extra for garnish
- 1 teaspoon dried oregano
- Salt - to taste
- Pepper - to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the crushed tomatoes and vegetable broth. Bring to a simmer.
- Add the chopped basil and oregano, and season with salt and pepper. Let simmer for about 20 minutes.
- Using a blender, carefully puree the soup until smooth. (Note: You can blend in batches if necessary.)
- Return the pureed soup to the pot and heat through. Adjust seasoning if needed.
- Ladle into bowls, garnish with extra basil if desired, and serve warm.