Ingredients for Creamy Tomato Basil Soup:
| 2 tablespoons olive oil |
| 1 onion, chopped |
| 3 cloves of garlic, minced |
| 2 cans (28 ounces each) diced tomatoes |
| 1 can (14 ounces) tomato sauce |
| 1 cup vegetable broth or chicken broth |
| 1/2 cup heavy cream |
| 1/4 cup fresh basil leaves, chopped |
| 1 teaspoon sugar |
| Salt and black pepper, to taste |
| Grated Parmesan cheese, for garnish (optional) |
| Fresh basil leaves, for garnish (optional) |
| Croutons, for serving (optional) |
Method for cooking Creamy Tomato Basil Soup:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and the garlic is fragrant.
- Add the diced tomatoes (including the juice) and tomato sauce to the pot. Stir well to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Using an immersion blender or a countertop blender, puree the tomato mixture until smooth. If using a countertop blender, blend in batches and be cautious of hot liquids. Return the soup to the pot.
- Stir in the vegetable or chicken broth and bring the soup back to a simmer.
- Reduce the heat to low and add the heavy cream and chopped basil to the pot. Stir well to incorporate. Simmer the soup for an additional 5 minutes.
- Add the sugar to balance the acidity of the tomatoes. Season with salt and black pepper to taste. Adjust the seasoning as needed.
- Remove the soup from the heat. Ladle the creamy tomato basil soup into bowls. Garnish with grated Parmesan cheese, fresh basil leaves, and croutons if desired.
