Description
A warm and comforting creamy tomato basil soup perfect for chilly days.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cans (14 oz each) fire-roasted tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
Instructions
- In a large pot over medium heat, melt butter. Add onions and carrots and cook for 5–7 minutes until softened.
- Stir in garlic and cook for 1 more minute.
- Add tomato paste and stir to coat the vegetables evenly.
- Pour in the fire-roasted tomatoes and vegetable broth. Add basil, oregano, and sugar.
- Simmer uncovered for 20–25 minutes to let the flavors meld.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Return to heat and stir in the heavy cream. Warm through without boiling.
- Season with salt and pepper to taste. Serve hot with toppings of your choice.
Notes
- Can be served with croutons or fresh basil on top.
- Make it vegan by substituting heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg