Velvety blend of tomato, basil, and cream delivering a rich, smooth comforting soup for any season.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 3 garlic cloves, minced
04 - 28 ounces canned whole peeled tomatoes or 35 ounces fresh ripe tomatoes, peeled and chopped
→ Liquids
05 - 2 cups vegetable broth
06 - ½ cup heavy cream
→ Herbs & Spices
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon freshly ground black pepper
10 - 1 small bunch fresh basil leaves, plus extra for garnish
→ Optional
11 - 1 tablespoon unsalted butter
# How To Make:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook 5–6 minutes, stirring occasionally, until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomatoes with their juices if canned, breaking them up with a spoon. Cook for 5 minutes.
04 - Add vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
05 - Stir in fresh basil leaves and simmer for an additional 2 minutes.
06 - Remove from heat and puree until smooth using an immersion blender or carefully blend in batches in a countertop blender.
07 - Stir in heavy cream and optional butter. Warm gently over low heat for 2–3 minutes. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with extra basil leaves and a drizzle of cream if desired.
