Tomato Basil Soup
Velvety tomato basil soup is the cozy classic that pairs perfectly with a grilled cheese. Made from pantry tomatoes and fresh basil, it is simple yet deeply satisfying. A swirl of cream makes it feel especially comforting.
- ⏱ 35 min
- 📊 easy
- 🍽 Family
Ingredients
- 800 g canned tomatoes
- 1 + 3 cloves onion and garlic
- 500 ml vegetable broth
- a handful fresh basil
- 100 ml cream
Instructions
- Saute the onion and garlic in olive oil until soft.
- Add the tomatoes, broth, and a pinch of sugar and simmer 20 minutes.
- Stir in most of the basil.
- Blend the soup until completely smooth.
- Return to the pot and stir in the cream off the boil.
- Season and serve with the remaining basil and crusty bread or grilled cheese.
💡 Chef's tip
Blend the soup smooth, then return it to the pot to reheat, adding cream off the boil so it does not split.
Roasting or simmering the tomatoes with a pinch of sugar balances their natural acidity and rounds the soup into a mellow, sweet-savory bowl.
Nutrition (per serving)
- Calories: 200 kcal
- Protein: 5 g
- Carbs: 22 g
- Fat: 11 g
