Tomato Basil Soup
A silky smooth roasted tomato soup bursting with fresh basil and a touch of cream. This elevated classic pairs perfectly with a grilled cheese sandwich.
Velvety roasted tomato soup finished with fresh basil and a swirl of cream.
Nutrition per serving
Ingredients
vegetables
aromatics
herbs
fat
liquid
dairy
flavor
spices
Instructions
Saute aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the minced garlic and tomato paste and cook for 2 more minutes, stirring frequently to prevent burning.
Build the soup
Pour in the canned tomatoes with all their juices and the vegetable broth. Add the sugar and black pepper. Stir to combine and bring the mixture to a boil, then reduce to a simmer.
Simmer
Let the soup simmer uncovered for 20 minutes to allow the flavors to meld together and the tomatoes to break down completely. Stir occasionally.
Blend smooth
Remove the pot from heat and add the fresh basil leaves. Use an immersion blender to blend the soup completely smooth. Alternatively transfer in batches to a blender but do not fill more than halfway with hot liquid.
Finish with cream
Return the blended soup to low heat and stir in the heavy cream. Warm gently for 3 minutes but do not boil. Taste and adjust seasoning with salt. Serve with a drizzle of cream and fresh basil leaves on top.
Substitutions
Common mistakes
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