There’s nothing quite as comforting as a bowl of creamy tomato basil soup on a chilly November day. This classic soup brings out the sweetness of tomatoes and is complemented by fresh basil, garlic, and a touch of cream. The result is a rich, velvety soup that’s perfect for dipping crusty bread or a grilled cheese sandwich.
Make this delicious winter warmer for yourself with the recipe below!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz) whole peeled tomatoes
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves
- 1/2 cup heavy cream or coconut milk for a dairy-free option
- Salt and pepper to taste
- Fresh basil and a drizzle of olive oil for garnish
Method:
Step 1 – Heat olive oil in a pot over medium heat. Add onion and garlic, and sauté until softened.
Step 2 – Add tomatoes (with juice) and vegetable broth, breaking up the tomatoes with a spoon. Simmer for 15 minutes.
Step 3 – Add basil leaves, blend the soup until smooth, then return to the pot and stir in cream. Season with salt and pepper and serve warm, garnished with basil and olive oil.
Enjoy!
