Tomato Basil Soup
This tomato basil soup recipe is so easy to make! In under 30 minutes, you’ve got a creamy, tangy puree with a rich herby flavor.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Yield
- 4
Ingredients 11
- 1 medium yellow onion
- 1 red bell pepper
- 3 garlic cloves
- 1 cup basil leaves, loosely packed, plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 28 -ounce can fire roasted crushed tomatoes * (with basil, if available)
- 1 quart vegetable broth
- 1 teaspoon kosher salt
- Optional: 2 tablespoons to ¼ cup heavy cream (or cashew cream )
- To garnish: Olive oil, Homemade Croutons (optional)
Method 4
- 01
Dice the onion and the bell pepper. Mince the garlic . Tear the basil leaves into large pieces.
- 02
In a medium pot, heat the olive oil over medium heat. Add the onion and red pepper and sauté for about 5 minutes, until onions are translucent. Add the garlic and cook for 30 seconds until fragrant. Add the white wine vinegar and cook until evaporated.
- 03
Add tomatoes, vegetable broth, and salt, and bring to a steady simmer. Simmer for 15 minutes. Add the basil and use an immersion blender to puree the soup until creamy (or transfer it to a standard blender and blend). If desired, stir in the cream.
- 04
Serve immediately, garnished with a drizzle of olive oil or cream and chopped or thinly sliced basil. Leftovers store refrigerated for up to 5 days or frozen for 3 months.
Provenance
- recipe-clones/acouplecooks-data
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