Description
A creamy, comforting Tomato Basil Soup made with canned tomatoes, fresh basil, and a touch of cream — ready in about 35 minutes for an easy weeknight dinner.
Ingredients
3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes
2 cups chicken broth (or vegetable broth)
1 tablespoon sugar
1/4 cup fresh basil, chopped, plus more for garnish
1/2 cup heavy cream
1/3 cup grated parmesan cheese, plus more for garnish
Salt and black pepper, to taste
Instructions
1. Melt butter in a large pot over medium heat. Sauté onion 8 minutes until soft, add garlic, cook 1 minute more.
2. Stir in crushed tomatoes, broth, and sugar. Simmer uncovered 15 minutes.
3. Blend the soup smooth using an immersion blender or regular blender in batches.
4. Stir in cream, parmesan, and basil. Warm gently without boiling.
5. Season with salt and pepper to taste.
6. Serve topped with extra basil and parmesan.
Notes
For a dairy-free version, omit the cream and parmesan.
To freeze, leave out the dairy before freezing and stir it in after reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 220 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg