Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups ripe tomatoes, chopped
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup heavy cream or non-dairy cream substitute
- Salt and black pepper, to taste
Directions
1 Heat olive oil in a large pot over medium heat.
2 Add chopped onions to the pot and cook until softened and translucent, about 5 minutes.
3 Add minced garlic to the pot and cook for an additional minute until fragrant.
4 Add chopped tomatoes to the pot and stir to combine with the onion and garlic mixture. Cook for 10-15 minutes until the tomatoes are soft and juicy.
5 Add vegetable broth to the pot and stir to combine with the tomato mixture. Bring the soup to a boil, then reduce heat and let it simmer for 10-15 minutes.
6 Add chopped basil leaves to the soup and stir to combine.
7 Use an immersion blender or transfer the soup to a blender and blend until smooth.
8 Stir in heavy cream or non-dairy cream substitute and season with salt and black pepper to taste.
9 Serve hot with additional fresh basil leaves for garnish, if desired.
This tomato and basil soup is a classic and comforting dish that’s perfect for any time of year. The combination of ripe tomatoes, fresh basil, and a touch of cream creates a delicious and creamy soup that’s both savory and sweet. Serve this soup as a light and refreshing meal with a side salad or crusty bread, or as a comforting appetizer before a main course. You can also customize this soup by adding other vegetables like carrots or celery, or by using a non-dairy cream substitute for a vegan-friendly option.
