Ingredients
Soup Base
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable or chicken broth
Finishing Touches
- ½ cup heavy cream
- Salt and black pepper to taste
- Fresh basil leaves (about 10 leaves, chopped or whole for garnish)
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat and add the chopped onion. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable or chicken broth. Stir to combine all ingredients evenly.
- Simmer: Bring the mixture to a gentle simmer and let cook uncovered for 20 minutes, allowing the flavors to meld and the soup to reduce slightly.
- Blend Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
- Add Cream and Basil: Stir in the heavy cream and chopped fresh basil leaves. Heat just until warmed through, without boiling, to keep the cream from curdling.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve the soup warm, garnished with additional fresh basil if desired.
Notes
- Serve with grilled cheese sandwiches for a classic pairing.
- Adjust the amount of heavy cream to make the soup richer or lighter according to taste.
- Use fresh basil for the best flavor; dried basil can be substituted but will be less vibrant.
- Vegetarian broth makes this recipe vegetarian; chicken broth can be used otherwise.
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian,Gluten Free
