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Tomato Basil Soup Recipe


Tomato Basil Soup Recipe




– 2 tablespoons olive oil
– 1 medium onion, chopped
– 4 cloves garlic, minced
– 2 cans (28 ounces each) whole peeled tomatoes
– 1 cup vegetable broth
– 1 cup fresh basil leaves, chopped
– 1 teaspoon sugar
– Salt and pepper to taste
– 1/2 cup heavy cream (optional)
– Fresh basil leaves for garnish
– Freshly ground black pepper for garnish

#### Instructions:
1. **Sauté Vegetables**: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.


2. **Add Tomatoes**: Add the canned tomatoes (with their juice) to the pot. Break the tomatoes up with a spoon. Pour in the vegetable broth and bring the mixture to a boil.

3. **Simmer**: Reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally.

4. **Blend**: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

5. **Season**: Stir in the chopped basil leaves and sugar. Season with salt and pepper to taste. If using, stir in the heavy cream.

6. **Serve**: Ladle the soup into bowls. Garnish with fresh basil leaves and a sprinkle of freshly ground black pepper. Serve hot.


Enjoy your homemade tomato basil soup! If you need any modifications or additional information, feel free to ask.

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