Description
A rich and creamy Tomato Basil Soup made with San Marzano tomatoes, fresh basil, and a touch of cream. Perfect for a comforting meal any day.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion (chopped)
- 1 clove garlic (minced)
- 1 dash Italian seasoning
- 2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices)
- 1.5 cups chicken or vegetable broth
Finishing Ingredients
- 1/2 cup heavy cream (or to taste)
- 12 leaves fresh basil (torn)
- Salt & pepper (to taste)
Instructions
- Sauté Onion: Add the olive oil, butter, and chopped onion to a soup pot over medium-high heat. Sauté the onion for 7 minutes or until it is lightly browned and fragrant.
- Add Garlic and Seasoning: Stir in the minced garlic and a dash of Italian seasoning, mixing well to release their aromas.
- Combine Tomatoes and Broth: Pour in the whole San Marzano tomatoes with their juices and the chicken or vegetable broth.
- Simmer Soup: Increase heat to high and bring the soup to a boil. Then reduce heat to maintain a simmer, cover the pot with the lid slightly ajar, and cook for 8 minutes.
- Blend Soup: Remove the pot from heat and blend the soup until smooth using an immersion blender. Let it cool slightly if needed before blending.
- Finish Soup: Stir in the heavy cream and torn fresh basil leaves. Season the soup with salt and pepper to taste. Heat gently if required before serving.
Notes
- Use whole San Marzano tomatoes for the best authentic flavor and a naturally sweet tomato base.
- You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free version.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in without blending.
- Fresh basil leaves can be replaced with dried basil but reduce the quantity to about 1 teaspoon.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This soup pairs wonderfully with grilled cheese sandwiches or crusty bread.
