Here’s a classic tomato basil soup recipe—rich, comforting, and easy to make 🍅🌿
Tomato Basil Soup
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes or whole peeled tomatoes
- 1 cup vegetable or chicken broth (adjust for desired thickness)
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- ½ tsp dried oregano or thyme (optional)
- ½ cup fresh basil leaves, chopped (plus extra for garnish)
- ¼ cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- Sauté aromatics
- Heat olive oil in a large pot over medium heat.
- Cook onion until soft (~5 minutes), then add garlic for 30 seconds until fragrant.
- Add tomatoes & broth
- Stir in crushed tomatoes, broth, sugar (if using), and optional herbs.
- Simmer 15–20 minutes to let flavors meld.
- Blend the soup
- Use an immersion blender directly in the pot, or transfer in batches to a blender.
- Blend until smooth.
- Add basil & cream
- Stir in chopped fresh basil.
- Add cream or coconut milk if you want a creamy version.
- Simmer another 5 minutes.
- Season & serve
- Taste and adjust salt, pepper, or sugar as needed.
- Garnish with fresh basil leaves or a drizzle of cream.
Tips & Variations
- Roasted tomato version: Roast fresh tomatoes and garlic at 400°F (200°C) for 20–25 minutes for deeper flavor.
- Spicy kick: Add red pepper flakes or a splash of hot sauce.
- Serving ideas: Serve with grilled cheese, croutons, or a swirl of pesto.
If you want, I can give a super quick 20-minute version that’s vibrant and flavorful without long simmering. Do you want that version?
