Description
A comforting and easy-to-make tomato basil soup that blends fire-roasted tomatoes with fresh basil and creamy heavy cream, perfect for a quick lunch or dinner starter.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium white or yellow onion diced
- 4 cloves minced garlic
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 large fresh basil leaves chopped
- 1/2 cup heavy cream
- 2 (15 ounce cans) fire roasted diced tomatoes
Instructions
- Heat the Oil and Sauté Onions: Heat olive oil in a large saucepan over medium high heat. Add in the diced onion and sauté for about 5 minutes until soft and translucent.
- Add Garlic and Simmer: Stir in minced garlic and cook for 1 minute until fragrant. Then add chicken broth, fire roasted diced tomatoes, salt, and black pepper. Bring the mixture to a boil and reduce heat to let it simmer for 15 minutes.
- Puree the Soup: Remove the pot from heat. Add fresh basil leaves. Use a handheld immersion blender to puree the soup until smooth, or carefully transfer to a blender to puree, ensuring to vent the steam to avoid pressure buildup. Return the soup to the pot if using a blender.
- Finish with Cream and Seasoning: Stir in the heavy cream. Taste and adjust salt and pepper as needed. Serve hot immediately.
Notes
- If fresh basil is not available, substitute with 1 teaspoon dried basil.
- You can use vegetable broth instead of chicken broth to make it vegetarian.
- For a richer soup, add a splash more heavy cream or substitute with half-and-half.
- When blending hot soup, be cautious and vent the blender lid to allow steam to escape safely.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
