Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
Main Ingredients
- 2 cans crushed tomatoes (28-ounce total)
- 3 cups vegetable or chicken broth
Finishing Ingredients
- ½ cup heavy cream or coconut milk
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Sauté onion and garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and translucent, about 5-7 minutes. This builds the soup’s flavorful base.
- Add tomatoes and broth: Pour in the crushed tomatoes and vegetable or chicken broth. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes to allow the flavors to meld.
- Blend the soup: Using an immersion blender directly in the pot or carefully transferring to a standard blender, blend the soup until it reaches a smooth, creamy consistency. Return to pot if needed.
- Finish with cream and basil: Stir in the heavy cream (or coconut milk for a dairy-free option) and the freshly chopped basil. Simmer gently for an additional 5 minutes to incorporate the flavors and heat through.
- Serve warm: Ladle the soup into bowls and serve immediately while warm. Optionally garnish with extra basil or a drizzle of olive oil.
Notes
- For extra depth, roast the tomatoes and garlic before making the soup to enhance the smoky flavor.
- Use coconut milk instead of heavy cream for a dairy-free or vegan variation.
- Adjust the salt and pepper according to your taste preferences.
- Serve with crusty bread or grilled cheese for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian, Gluten Free
