Yummy Spoon
Tomato Basil Soup
A rich, velvety tomato soup made with canned tomatoes, sweet onion, garlic and fresh basil, finished with a splash of cream. Made for dunking grilled cheese.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 tbsp tomato paste
- 28 oz can whole peeled tomatoes, 1 large can (about 800 g), with juices
- 2 cups vegetable or chicken broth
- ½ cup fresh basil leaves, packed, plus more to serve
- 1 tsp sugar
- ¾ tsp fine salt, or to taste
- ¼ tsp black pepper
- ½ cup heavy cream, or half-and-half
Instructions
- Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 8 minutes, stirring now and then, until soft and translucent.
- Add the garlic and tomato paste and cook for 1 minute, stirring.
- Add the tomatoes with their juices, crushing them with a spoon, then the broth, sugar, salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes.
- Remove from the heat and add the basil. Blend with an immersion blender until very smooth, or blend in batches in a regular blender with the lid vented.
- Stir in the cream and warm through over low heat without boiling. Taste and adjust the seasoning.
- Serve hot, topped with torn basil and a swirl of cream.
Notes
- Never fill a blender more than half full with hot soup, and hold the lid down with a towel; steam can force the lid off.
Substitutions
- Roasted tomato soup: in summer, roast 3 lb (1.4 kg) halved fresh tomatoes at 425°F for 40 minutes and use them instead of canned.
- Lighter: use milk instead of cream, or leave it out entirely.
Storage
- Refrigerate for up to 4 days. Freeze before adding the cream for up to 3 months, then stir in the cream when reheating.