Taste the Simplicity and Elegance of Tomato Basil Soup
Hello, foodies! Today, we’re celebrating the timeless charm of a classic dish that’s beloved by all – Tomato Basil Soup.
There’s something undeniably comforting about a bowl of rich, velvety tomato soup infused with the aromatic essence of fresh basil. It’s a dish that transcends seasons and trends, offering a taste of simple elegance that never goes out of style.
Picture yourself in a cozy kitchen, the scent of ripe tomatoes and fragrant basil filling the air as you simmer a pot of this soul-warming soup. Each spoonful is a revelation – a burst of sweet, tangy tomato flavor balanced by the earthy notes of basil and the subtle warmth of garlic and onions.
But beyond its delicious taste, Tomato Basil Soup is a celebration of simplicity and versatility. Whether enjoyed as a comforting meal on its own or paired with a crusty baguette or grilled cheese sandwich for dipping, it’s a dish that’s sure to satisfy both body and soul.
So, whether you’re seeking solace on a chilly evening, looking to impress guests with a gourmet starter, or simply craving a taste of pure comfort, Tomato Basil Soup is the perfect choice. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and savor the simple pleasures of life!
Tomato Basil Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cans 28 ounces each whole tomatoes (preferably San Marzano)
- 1 can 14 ounces diced tomatoes
- 1/4 cup fresh basil leaves chopped (plus extra for garnish)
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and black pepper to taste
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream optional, for a creamy version
- Grated Parmesan cheese for garnish (optional)
- Croutons for garnish (optional)
Instructions
- In your Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Pour in the whole tomatoes (with their juice) and the diced tomatoes. Crush the whole tomatoes with a wooden spoon or your hands to break them down into smaller pieces.
- Stir in the chopped fresh basil, dried oregano, sugar, salt, and black pepper. Mix well.
- Add the vegetable or chicken broth to the pot and stir to combine all the ingredients.
- Bring the soup to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 30 minutes, allowing the flavors to meld.
- Use an immersion blender to carefully blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth. Be cautious with hot liquids in a blender.
- If you prefer a creamy version, return the soup to the Dutch oven and stir in the heavy cream. Heat the soup over low heat until warmed through.
- Taste the soup and adjust the seasonings with more salt and pepper if needed.
- Serve the Tomato Basil Soup hot, garnished with extra chopped fresh basil, grated Parmesan cheese, and croutons if desired.
