Tomato Basil Soup
This tomato basil soup recipe is so easy to make! In under 30 minutes, you’ve got a creamy, tangy puree with a rich herby flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Soup
- Method: Blended
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 medium yellow onion
- 1 red bell pepper
- 3 garlic cloves
- 1 cup basil leaves, loosely packed, plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 28-ounce can fire roasted crushed tomatoes* (with basil, if available)
- 1 quart vegetable broth
- 1 teaspoon kosher salt
- Optional: 2 tablespoons to 1/4 cup heavy cream (or cashew cream)
- To garnish: Olive oil, Homemade Croutons (optional)
Instructions
- Dice the onion and the bell pepper. Mince the garlic. Tear the basil leaves into large pieces.
- In a medium pot, heat the olive oil over medium heat. Add the onion and red pepper and sauté for about 5 minutes, until onions are translucent. Add the garlic and cook for 30 seconds until fragrant. Add the white wine vinegar and cook until evaporated.
- Add tomatoes, vegetable broth and salt and bring to a steady simmer. Simmer for 15 minutes. Add the basil and use an immersion blender to puree the soup until creamy (or, transfer it to a standard blender and blend). If desired, stir in the cream.
- Serve immediately, garnished with a drizzle of olive oil or cream and chopped or thinly sliced basil. Leftovers store refrigerated for up to 5 days or frozen for 3 months.
Notes
*If you can’t find fire roasted tomatoes, use the best quality tomatoes you can find (San Marzanos are also a flavorful variety). After simmering, taste and add a teaspoon or so of sugar if the flavor tastes bitter or flat.
Find it online: https://www.acouplecooks.com/tomato-basil-soup/
