Ingredients
Vegetables and Herbs
- 1 onion, diced
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
Liquids
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable or chicken broth
- ½ cup heavy cream or coconut milk
Seasonings
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes soft and translucent, about 5 minutes, to build a flavorful base for the soup.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable or chicken broth. Stir to combine, then bring the mixture to a gentle simmer. Let it cook uncovered for 15 minutes to allow the flavors to meld and the soup to thicken slightly.
- Blend the Soup: Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, then return it to the pot.
- Finish with Cream and Basil: Stir in the heavy cream or coconut milk and fresh chopped basil. Season the soup with salt and pepper to taste. Warm it gently over low heat for a few minutes more to incorporate the flavors before serving.
Notes
- Add a pinch of red-pepper flakes when sautéing the onions and garlic for a spicy kick.
- Top the soup with grated Parmesan cheese or crunchy croutons to add texture and extra flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup / Lunch
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
