Creamy Tomato Basil Soup Flavorful and Easy Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 0.25 cup fresh basil, chopped (plus extra for garnish)
• 1 serving Croutons for topping (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the crushed tomatoes along with the vegetable broth. Stir in the sugar, dried basil, salt, and pepper.
4. Bring the mixture to a gentle simmer and cook for 20 minutes, allowing the flavors to meld together.
5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
6. Return the pureed soup to the pot and stir in the heavy cream (or coconut cream) until combined. Heat the soup on low until warmed through, being careful not to boil.
7. Add the fresh chopped basil, stirring to combine. Taste and adjust seasoning if needed.
8. Serve hot, garnished with additional basil leaves and croutons if desired.