Description
A comforting and easy-to-make tomato basil soup featuring fire roasted tomatoes, fresh basil, and a splash of heavy cream for richness. Perfect for a cozy lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium white or yellow onion, diced
- 4 cloves garlic, minced
- 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 and sauté onions: Heat olive oil in a large saucepan over medium high heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Cook garlic and combine ingredients: Stir in garlic and cook for 1 minute. Add in the chicken broth, fire roasted diced tomatoes, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Puree the soup: Remove the pot from heat. Add the chopped fresh basil leaves. Use a handheld immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender to puree and return it to the pot. If using a blender, vent the steam to avoid pressure build-up.
- Add cream and season: Stir in the heavy cream. Taste the soup and adjust salt and pepper as needed. Serve the soup hot.
Notes
- If you don’t have fresh basil, substitute with 1 teaspoon dried basil.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make the soup vegan, replace heavy cream with coconut cream or cashew cream and use vegetable broth.
- Be careful when blending hot soup; vent your blender lid to prevent steam buildup.
- To make it spicier, add a pinch of red pepper flakes along with the black pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
