Description
Make delicious creamy tomato basil soup from scratch in one pot. It’s easy and satisfying.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook until softened.
- Stir in garlic and cook for 1 minute.
- Pour in crushed tomatoes, vegetable broth, basil, and oregano. Season with salt and pepper.
- Bring to a simmer and cook for 20 minutes.
- Carefully blend the soup with an immersion blender until smooth.
- Stir in heavy cream.
- Heat through. Do not boil.
- Garnish with fresh basil.
Notes
- You can use fresh basil instead of dried. Add it towards the end of cooking.
- Adjust the amount of salt and pepper to your taste.
- For a vegan version, substitute the heavy cream with full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg