Description
A comforting and flavorful tomato basil soup that’s perfect for any time of the year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup fresh basil leaves, chopped
- 1/2 cup heavy cream (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook for 20 minutes.
- Remove from heat and stir in the fresh basil leaves.
- For a creamier soup, blend the soup using an immersion blender or in batches in a regular blender until smooth.
- If desired, return the blended soup to the pot and stir in the heavy cream. Heat through before serving.
Notes
- Serve with crusty bread or grilled cheese sandwiches for a perfect meal.
- This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 4
- Protein: 4
Keywords: Tomato Basil Soup, homemade tomato soup, easy tomato soup recipe, vegetarian soup recipe, Italian soup, creamy tomato soup