Creamy Tomato Basil Soup
Velvety tomato soup made from canned tomatoes. Perfect with grilled cheese.
Prep10 min
Cook25 min
Total35 min
Serves4
Calories~230 / serving
Velvety tomato soup made from canned tomatoes. Perfect with grilled cheese. This one takes 35 min start to finish and serves 4. It earned a spot in our soups & stews deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 35 min
- Everyday ingredients, most of them already in your pantry
- Tagged: vegetarian, gluten-free, comfort
Our best tip: Blend hot soup in a countertop blender only half full, with the lid vent open and a towel on top.
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Creamy Tomato Basil Soup
Prep10 min
Cook25 min
Total35 min
Calories~230 / serving
Servings4
Ingredients
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, smashed
- 1 can (28 oz) whole San Marzano tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- 1 tsp salt
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves
Instructions
- Melt the butter in a pot over medium and cook the onion until soft, 6 minutes. Add the garlic for 1 minute.
- Add the tomatoes with their juice, the broth, sugar and salt. Simmer 15 minutes.
- Add the basil and blend until smooth with an immersion blender.
- Stir in the cream and warm through. Taste and adjust salt.
Notes: Blend hot soup in a countertop blender only half full, with the lid vent open and a towel on top. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients and excluding optional sides. Brands and portions vary.
Made it? Rate it
★★★★★
