Creamy Tomato Basil Soup Savory and Simple Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)
• 1 cup vegetable broth
• 1 teaspoon sugar (to balance acidity)
• 0 to taste salt and pepper
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 0.5 cup fresh basil leaves, chopped
• 0 optional grated Parmesan cheese for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until softened and translucent.
2. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
3. Stir in the chopped tomatoes (or canned tomatoes) and sugar, cooking for another 5-10 minutes until the tomatoes are soft and slightly broken down.
4. Pour in the vegetable broth and stir well. Bring the mixture to a simmer and let it cook for about 15 minutes.
5. Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
6. Return the soup to low heat and stir in the heavy cream. Allow it to heat through for about 5 minutes but do not let it boil.
7. Stir in the chopped basil and season with salt and pepper to taste. Remove from heat.
8. Serve hot, topped with grated Parmesan cheese if desired, and a sprinkle of additional fresh basil.