Description
A delicious and creamy tomato basil soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 oz total) San Marzano tomatoes
- 1 ½ cups vegetable broth
- ½ cup heavy cream
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves, chopped
Instructions
- In a large pot, melt butter and olive oil over medium heat. Add chopped onions and cook until translucent, about 5 to 7 minutes.
- Stir in minced garlic and sauté for another minute until fragrant.
- Add San Marzano tomatoes with their juice. Use a spoon to break them up.
- Pour in vegetable broth and stir in the sugar. Simmer uncovered for 15 minutes.
- Blend the soup until smooth using an immersion blender or a traditional blender. Return to the pot.
- Stir in heavy cream and chopped basil. Season with salt and pepper.
- Let soup simmer on low for 5 minutes until heated through.
- Serve hot, optionally topped with extra basil or a swirl of cream.
Notes
- For a spicier version, consider adding red pepper flakes.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg