Creamy Tomato and Basil Soup by What Shall I Cook
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28-ounce) can of crushed tomatoes
1 cup vegetable or chicken broth
1 cup heavy cream
1/4 cup fresh basil leaves, chopped
1 teaspoon sugar (optional, to taste)
Salt and pepper to taste
Fresh basil leaves and a drizzle of olive oil for garnish
Instructions
Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
Add Tomatoes and Broth: Add the crushed tomatoes and broth to the pot. Bring to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
Add Cream and Basil: Return the soup to the pot (if using a blender) and stir in the heavy cream and chopped basil. Let it simmer for another 5-10 minutes. If desired, add sugar to balance the acidity of the tomatoes.
Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil.
Enjoy!
This Creamy Tomato and Basil Soup is best served with a side of crusty bread or a grilled cheese sandwich. It’s a heart-warming meal that’s sure to satisfy.