Description
A velvety tomato basil soup with fresh herbs and a touch of cream, perfect for cozy meals. Smooth, aromatic, and packed with bright flavors, it’s a quick comfort food that feels luxurious.
Ingredients
2 (28-ounce) cans whole peeled tomatoes
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth (vegetarian option)
1 cup heavy cream or non-dairy alternative
2 tablespoons olive oil
1 celery stalk, chopped
1 bunch fresh basil, leaves plus 1/2 cup chopped for garnish
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
Instructions
Heat olive oil in a pot over medium heat. Sauté onion and garlic until softened.
Add tomatoes (with juice), broth, and celery. Simmer for 20–25 minutes.
Blend mixture using an immersion blender or transfer to a blender.
Stir in heavy cream and season with salt and pepper.
Garnish with fresh basil and Parmesan before serving.
Notes
Use San Marzano tomatoes for sweeter flavor. Dice tomatoes if needed and simmer longer for smooth texture.
Store in airtight containers for up to 4 days.
For vegan option, substitute cream with coconut milk and skip Parmesan.
- Prep Time: 15
- Cook Time: 40
- Method: Simmering and Pureeing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg