Description
A creamy and flavorful Easy Tomato Basil Soup made with fire roasted tomatoes, fresh basil, and a touch of heavy cream. Perfect for a comforting lunch or dinner, this soup is simple to prepare and packed with fresh ingredients.
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 the oil: 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 broth: Stir in garlic and cook for 1 minute until fragrant. Then add the chicken broth, fire roasted diced tomatoes, salt, and black pepper.
- Simmer soup: Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.
- Puree the soup: Remove from heat. Add the fresh basil leaves. Use a handheld immersion blender to puree the soup until smooth, or transfer in batches to a blender to puree, then return to the pot. If using a blender, vent the lid to release steam to avoid pressure buildup.
- Add cream and season: Stir in the heavy cream, taste, and add more salt and pepper if needed.
- Serve: Serve the soup hot, garnished with extra basil if desired.
Notes
- If fresh basil is unavailable, substitute with 1 teaspoon dried basil.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can adjust the thickness by adding more broth or cream according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
