Ingredients: – 2 tablespoons olive oil – 1 onion, chopped – 3 cloves garlic, minced – 2 cans (28 oz each) whole peeled tomatoe
– 2 cups vegetable broth – 1/2 cup fresh basil leaves, chopped – Salt and pepper to taste – Optional: 1/2 cup heavy cream or coconut milk for added creamine
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they turn translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add Tomatoes and Broth: Pour in the cans of whole peeled tomatoes with their juices into the pot. Break the tomatoes apart with a spoon or spatula. Add vegetable broth and stir to combine.
Simmer: Bring the mixture to a gentle simmer. Let it cook uncovered for about 20-25 minutes, stirring occasionally, to allow the flavors to meld together and the soup to thicken slightly.
Blend the Soup: Once the soup has simmered and the tomatoes are soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Be cautious when blending hot liquids.
Add Basil: Stir in the chopped fresh basil leaves. This adds a fresh and aromatic flavor to the soup.
Season to Taste: Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
Optional Cream: If desired, stir in heavy cream or coconut milk for added creaminess and richness. This step is optional but adds a luxurious texture to the soup.
Serve: Ladle the tomato basil soup into bowls and garnish with additional fresh basil leaves if desired. Serve hot, optionally with crusty bread or grilled cheese sandwiches for dipping.