Tomato Basil Soup
A creamy, bright tomato soup finished with fresh basil stirred in off the heat - caramelizing the onion fully and browning a spoonful of tomato paste before the tomatoes go in are what build the deep, rounded flavor that plain simmered canned tomatoes alone can't reach.
⏱ 30 min🍽 4 servings
dinnervegetarianquick
Ingredients
- •2 tbsp butter
- •1 onion, diced
- •3 cloves garlic, minced
- •1 tbsp tomato paste
- •2 cans crushed tomatoes
- •2 cups vegetable broth
- •1/2 cup heavy cream
- •1/4 cup fresh basil leaves
- •Salt to taste
- •Pepper to taste
Steps
- 1.Melt butter in a pot and sauté the onion until deeply softened and lightly caramelized, about 8-10 minutes - rushing this step is what leaves the soup tasting flat.
- 2.Add garlic and tomato paste and cook for 1-2 minutes, stirring, until the paste darkens slightly - browning the paste is what deepens its flavor before the liquid goes in.
- 3.Stir in the crushed tomatoes and vegetable broth; simmer for 15 minutes.
- 4.Blend the soup until smooth, then stir in the cream and basil off the heat - adding basil after blending keeps it bright instead of dulled by prolonged heat.
- 5.Season with salt and pepper before serving.