The Best Tomato Soup Recipe

Introduction

Ingredients

• 2 tablespoons of olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 cans of whole peeled tomatoes (28 oz each)
• 1 cup of vegetable broth
• 1/2 cup of heavy cream
• 1/4 cup of chopped fresh basil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, and sauté for 5 minutes until soft.
3. Add the canned tomatoes (with their juice) and vegetable broth to the pot.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Remove the pot from heat and let it cool for a few minutes.
6. Using an immersion blender, puree the tomato mixture until it is smooth and creamy.
7. Return the pot to medium heat and stir in the heavy cream and chopped basil.
8. Season with salt and pepper to taste.
9. Let the soup simmer for an additional 5 minutes until it is heated through.
10. Remove from heat and serve hot.

Nutrition

• Calories: 197
• Protein: 4g
• Fat: 14g
• Carbohydrates: 17g
• Fiber: 4g
• Sugar: 9g
• Sodium: 624mg

Tips and Variations

• If you don't have an immersion blender, you can use a regular blender to puree the tomato mixture in batches.
• If you prefer a chunkier soup, you can skip the blending step and leave the tomato mixture as is.
• To make the soup vegan, you can substitute the heavy cream with coconut milk or cashew cream.
• You can add other vegetables to the soup, such as carrots, celery, or bell peppers, to give it more flavor and texture.
• You can also add other herbs and spices, such as oregano, thyme, or red pepper flakes, to give the soup a different flavor profile.
• To make the soup more filling, you can serve it with bread, crackers, or a grilled cheese sandwich.

Conclusion