Description
A comforting and hearty tomato basil soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh basil leaves, chopped
- 1 tablespoon sugar (optional, to taste)
- ½ cup heavy cream (optional for creaminess)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables are softened.
- Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- If desired, stir in the sugar to balance the acidity of the tomatoes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
- Return the soup to low heat and stir in the heavy cream if using. Add the fresh basil leaves and cook for an additional 5 minutes.
- Taste and adjust seasoning if necessary before serving.
Notes
- For a spicier version, add a pinch of red pepper flakes while sautéing the vegetables.
- Serve with a grilled cheese sandwich for a classic pairing or top with croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg