Description
Enjoy a quick and comforting bowl of creamy tomato basil soup made from scratch in just 20 minutes. This recipe is perfect for a speedy lunch or a satisfying dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Bring to a simmer.
- Reduce heat and let simmer for 10 minutes, stirring occasionally.
- Stir in the heavy cream, fresh basil, and sugar.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a vegan option, substitute the heavy cream with full-fat coconut milk.
- Adjust sugar to your preference.
- Add a pinch of red pepper flakes for a little heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg