Creamy Tomato Soup with Basil
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until soft and translucent.
- 2
Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 3
Pour in the crushed tomatoes and vegetable broth. Stir well to combine.
- 4
Add the sugar to balance the acidity of the tomatoes. Bring the mixture to a gentle boil.
- 5
Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally.
- 6
Remove from heat and add fresh basil leaves. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer to a regular blender in batches.
- 7
Return the pot to low heat and stir in the heavy cream. Heat through for 2-3 minutes without boiling.
- 8
Season with salt and black pepper to taste. Adjust seasoning as needed.
- 9
Serve hot, garnished with extra basil leaves and a drizzle of cream if desired.
Chef's Note
"The secret to restaurant-quality tomato soup is the pinch of sugar—it cuts through the acidity and brings out the natural sweetness of the tomatoes. For an even richer flavor, roast fresh tomatoes instead of using canned, though canned works beautifully for a quick weeknight meal."
