Tomato Basil Soup Recipe
Quick and easy tomato basil soup recipe, made with simple ingredients in one pot on stovetop. This 30 minute weeknight meal is rich, creamy, packed with herbs, spices.
Servings: 4 People
Calories: 308kcal
Ingredients
- 2 tablespoon Olive oil
- 2 tablespoon Butter Unsalted
- 2 cloves Garlic Finely minced
- 1 teaspoon Ginger Finely minced
- ½ cup Onions Finely chopped
- 2 cans Crushed tomatoes 28 oz. cans
- 3 cups Chicken broth Or vegetable broth, Low sodium
- ½ teaspoon Oregano Dried
- ¼ teaspoon Rosemary Dried
- ¼ teaspoon Thyme Dried
- 15 Basil leaves Fresh, Roughly chopped
- ¼ teaspoon Paprika
- ¼ teaspoon Red chili flakes Optional
- 1-2 tablespoon Granulated sugar
- Salt To taste
- Pepper To taste
- ¾ cup Heavy cream Can be adjusted based on your preference
Instructions
- Heat oil and butter in a large nonstick pot.
- Add onions and saute until golden brown.
- Add ginger and garlic and saute until fragrant.
- Add crushed tomatoes (don't discard the juice!), broth, oregano, rosemary, thyme, 10 basil leaves, paprika, red chili flakes, sugar, salt, pepper.
- Bring soup to a boil and then let it simmer for at least 15 minutes without lid.
- Add remaining basil leaves and use an immersion blender to puree everything until smooth.
- Stir in heavy cream and garnish with more basil, parmesan cheese and/or croutons. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 308kcal | Carbohydrates: 22g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 1049mg | Potassium: 805mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1405IU | Vitamin C: 33.7mg | Calcium: 119mg | Iron: 3.1mg