Creamy Tomato Basil Soup
A comforting creamy tomato basil soup that is a rich and velvety blend of ripe tomatoes, fragrant basil, and a hint of creaminess.
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large carrot diced, about 1 cup diced
- 4 cloves garlic
- 28 oz peeled tomatoes, with their juice, I used San Marzano
- 1.5 cups vegetable broth
- ¼ teaspoon oregano
- 15 basil leaves
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar
- ½ teaspoon salt, see notes
- ½ teaspoon black pepper, or to taste
- ½ cup half and half
- ½ cup parmesan
Instructions
- Add oil to a large pot over medium-high heat. Once hot, add onions, carrots, and garlic. Sauté them for a few minutes. Add tomatoes, vegetable broth, and oregano. Bring to a gentle boil and cook for 10-15 minutes or until the carrots are tender.
- Add the basil leaves. Then, use an immersion blender to puree the soup until smooth. Add sugar, salt black pepper, and balsamic vinegar. Simmer for about 5 more minutes to absorb flavors. If your soup thickens more than you’d prefer, add ¼ cup of broth at a time until you reach your desired consistency.
- Stir in the half and half and sprinkle with parmesan cheese. Serve warm with additional basil leaves and parmesan if desired. Enjoy!
Notes
- Smaller you dice the carrots, the quicker they will boil.
- The sodium in the broth and tomatoes varies so adjust the salt accordingly.
- For the sugar, I don't use finely granulated sugar so you can start with less if you prefer.
Nutrition Info
Calories: 190kcal | Carbohydrates: 18g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 806mg | Potassium: 536mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3.068IU | Vitamin C: 23mg | Calcium: 265mg | Iron: 2mg
Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!