Are you craving a warm, comforting bowl of delicious soup but short on time? This creamy tomato basil soup recipe, made effortlessly with an immersion blender, is the perfect solution. Forget complicated techniques and lengthy prep work; this recipe delivers a restaurant-quality soup in minutes, making it an ideal choice for busy weeknights or a relaxed weekend lunch. It's a fantastic example of how easy homemade cooking can be, resulting in a healthy meal that’s both quick and satisfying. Let's dive in!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup heavy cream or coconut cream (for a vegan option)
- 1/2 cup fresh basil leaves, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup grated Parmesan cheese (for a non-vegan option)
Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a flavorful base for your soup.
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Simmer the Soup: Add the crushed tomatoes, vegetable broth, oregano, salt, and pepper to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld beautifully. This slow simmering step intensifies the taste of your tomatoes.
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Blend to Perfection: Carefully use your immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Remember to vent the lid to prevent pressure buildup.
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Stir in Cream and Basil: Stir in the heavy cream (or coconut cream) and fresh basil. Heat through gently for a few more minutes, but do not boil. Be careful not to overcook the basil as it will lose its vibrant green color and delicate flavor.
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Serve and Enjoy: Ladle the soup into bowls and garnish with extra fresh basil and a sprinkle of Parmesan cheese (optional). Serve warm with crusty bread for a complete and satisfying meal.
Cooking Tips for the Best Soup:
- Roast the tomatoes: For an even deeper, richer flavor, roast the tomatoes in the oven before adding them to the soup. Simply toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 30 minutes.
- Adjust seasoning: Taste the soup before serving and adjust the seasoning to your liking. You may want to add more salt, pepper, or herbs.
- Add vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Add them along with the onions in step one.
- Spice it up: For a spicier soup, add a pinch of red pepper flakes.
Variations:
- Creamy Roasted Red Pepper Soup: Substitute roasted red peppers for the crushed tomatoes.
- Spicy Tomato Basil Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Vegan Tomato Basil Soup: Use coconut cream instead of heavy cream and omit the Parmesan cheese.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 15-20g
This easy soup recipe is perfect for a quick weeknight dinner, a comforting lunch, or even a light supper. It’s a versatile and delicious dish that's sure to become a staple in your kitchen. Enjoy your creamy tomato basil soup!