Description
A simple and comforting soup balancing bright acidity with a silky mouthfeel, featuring ripe tomatoes and fresh basil.
Ingredients
Scale
- 2 cups ripe tomatoes (canned San Marzano or fresh roasted)
- 1 yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 cups low-sodium vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 cup fresh basil leaves, torn
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 pinch sugar
- Optional: splash of balsamic vinegar, sautéed mushrooms
Instructions
- Prepare fresh tomatoes by halving and tossing with oil, salt, and pepper. Roast at 425°F for 25-30 minutes or drain canned tomatoes slightly.
- In a heavy-bottom pot, heat olive oil and butter over medium heat, then add onion and a pinch of salt. Sauté until translucent (6-8 minutes).
- Add minced garlic and sauté for 30-60 seconds; then add optional mushrooms and cook until browned.
- Stir in tomatoes and broth; bring to a gentle simmer and cook for 15-20 minutes.
- Puree the soup using an immersion blender or by transferring to a blender until smooth.
- Return soup to heat, stir in cream and basil, then adjust seasoning. Gently heat without boiling.
- Serve hot, garnished with olive oil or butter, fresh basil, and cracked black pepper.
Notes
For vegan adaptation, use olive oil, coconut cream, and vegetable broth. Ensure to taste and adjust seasoning gradually.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: tomato soup, creamy soup, basil, comfort food, easy recipes
