Easy Tomato Basil Soup
A quick and easy Tomato Basil Soup recipe, ready in under a half hour. This quick, comforting meal beats the heck out of the condensed stuff.
Equipment
- Blender or Immersion Blender (Optional)
- Normal Kitchen Utensils
Ingredients
- 1 28 Oz. Can Crushed Tomatoes You can also use diced or stewed tomatoes (try for italian style if possible), or 3 C of fresh, chopped tomatoes.
- 2 C Vegetable Broth Chicken Broth also works
- 1 Small Onion Diced
- 1/2 C Heavy Cream or Half n Half
- 1/4 C Fresh Basil Roughly 0.25 Oz., or 1 tsp dried
- 2-3 Cloves Garlic Minced
- 1 Tbsp Olive Oil or Butter
- 1 tsp Sugar (Optional) if you like your soup sweeter
- Salt and Pepper to Taste
Instructions
- Heat the olive oil over medium heat in a medium pot.1 Tbsp Olive Oil
- If you are using fresh basil, remove the leaves from the stems and reserve the stems. Chop or julienne the leaves.1/4 C Fresh Basil
- Add the chopped onion, and a heavy pinch of salt, and sauté for 5 minutes until softened. Stir the garlic in and sauté another 1 minute.1 Small Onion, 2-3 Cloves Garlic, Salt and Pepper to Taste
- Stir in the tomatoes and broth. If using fresh basil, add the stems (you will pull them out later). If using dried basil, add it now).Bring the soup to a simmer and cover (reduce the heat as necessary to keep the soup simmering). Cook 10-15 minutes, stirring occasionally, to let the flavors meld.1 28 Oz. Can Crushed Tomatoes, 2 C Vegetable Broth
- Cut the heat and remove the basil stems. Stir in the fresh basil leaves, (optional) sugar, and cream.1/2 C Heavy Cream or Half n Half
- I recommend blending this soup, but you don't have to if you prefer a chunkier texture. Blend with an immersion blender, or heat-safe blender, until the soup reaches a texture of your liking.
- Season the soup with salt and pepper to taste.
- Serve hot. You can garnish with some fresh cracked black pepper, some grated parmesan, extra chopped basil, or even a drizzle of cream. It goes great with a side of garlic bread or a grilled cheese.