Description
This refined tomato basil soup is a classic comfort dish that highlights vibrant, sun-ripened tomatoes and fresh aromatic herbs. With a velvety texture achieved through a balanced dairy ratio, this soup provides a luxurious mouthfeel perfect for quick weeknight dinners or sophisticated starters. The recipe focuses on building deep, robust flavors through carefully sautéed aromatics, ensuring the brightness of the tomato remains the star. It is a reliable, versatile, and elegant bowl of warmth for any occasion.
Ingredients
28 oz San Marzano canned whole peeled tomatoes
1 large yellow onion, finely diced
4 cloves garlic, minced
2 cups low-sodium vegetable broth
1 cup fresh basil leaves, packed and stems removed
1/2 cup heavy cream
2 tablespoons extra virgin olive oil
Instructions
Heat olive oil in a heavy-bottomed pot over medium heat until it shimmers.
Add diced onion and sauté for five minutes until translucent and soft.
Stir in the minced garlic and cook for one minute until fragrant.
Pour in the canned tomatoes and vegetable broth.
Simmer uncovered for twenty minutes to concentrate the tomato flavors.
Stir in the fresh basil leaves.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and serve immediately.
Notes
Ensure you use high-quality canned San Marzano tomatoes for the best flavor profile. If you do not have an immersion blender, a standard countertop blender can be used; please exercise caution when blending hot liquids by removing the center cap of the lid and covering it with a kitchen towel to allow steam to escape.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 195
- Sugar: 9g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg