This tomato basil soup recipe is a smooth tomato soup with basil. It is not a chunky vegetable soup or marinara.
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Tomato Basil Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Tomato Basil Soup. From Olivia.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves
- 1 can (28 ounces / 794g) whole tomatoes
- 2 cups (480ml) broth
- 1 teaspoon salt
- 1/2 cup (12g) fresh basil leaves
- 1/4 cup (60ml) cream
Instructions
- Cook the onion in butter until soft. Add the garlic for 30 seconds.
- Add tomatoes, broth, and salt. Simmer 20 minutes. Stir in the basil.
- Blend until smooth.
- Stir in the cream off the heat.
Notes
A pinch of sugar only if the tomatoes taste harsh. Good canned tomatoes may not need it.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Tomatoes
Whole peeled, crushed by hand. Diced tomatoes stay chunky even after a blend.
Blend
A regular blender with the lid cracked, or an immersion blender in the pot.
Cream
Off the heat so it does not split.
Salt
Tomatoes vary. Taste after the blend.
Nutrition (estimated)
About 220 calories per serving. Estimate only, not a lab test.
FAQ
No cream?
Leave it out. The soup is still a soup. A spoon of butter at the end is the dairy-free shine.
Fresh tomatoes?
Use 2 pounds, chopped, and add 10 minutes. Canned are more reliable.
Basil stems?
Leaves only. Stems blend into strings.
Grill cheese beside it?
Yes. This pot is the soup, not the sandwich.