Creamy Tomato Basil Soup
Silky blended tomato soup finished with cream and fresh basil, made for dunking a crusty piece of bread.
Ingredients (serves 4)
- 2 tbsp butter
- 1 onion
- 3 cloves garlic
- 28 oz crushed tomatoes
- 2 cups vegetable stock
- 1 tsp sugar
- 1/2 cup heavy cream
- 1/2 cup basil
- 1/2 tsp salt
- 1/4 tsp black pepper
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Save this recipeInstructions
- 1
Dice the onion and mince the garlic. Melt the butter in a large pot over medium heat and cook the onion until soft, about 5 minutes.
- 2
Stir in the garlic and cook 1 minute until fragrant.
- 3
Add the crushed tomatoes, vegetable stock, sugar, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
- 4
Blend the soup smooth with an immersion blender, or carefully blend in batches in a countertop blender.
- 5
Stir in the heavy cream and torn basil leaves. Warm through for 2 minutes without boiling, taste, and adjust salt.
- 6
Ladle into bowls and top with a few small basil leaves and a crack of black pepper.
