Creamy Tomato and Basil SoupIngredients:
2 tablespoons olive oil 1 large onion, chopped 2 garlic cloves, minced 2 (28-ounce) cans diced tomatoes 2 cups vegetable broth 1 cup heavy cream 1/2 cup chopped fresh basil Salt and black pepper to taste 1/4 cup grated Parmesan cheese, for garnishInstructions:
1.
Heat the olive oil in a large pot or Dutch oven over medium heat.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Stir in the garlic and cook for another minute.
4.
Add the diced tomatoes, vegetable broth, and basil.
Bring to a boil.
5.
Reduce heat, cover, and simmer for 20 minutes, or until the vegetables are tender.
6.
Use an immersion blender or transfer the mixture to a regular blender and puree until smooth.
7.
Stir in the heavy cream, salt, and black pepper to taste.
8.
Heat over low heat for 5-10 minutes, or until the soup is hot and creamy.
9.
Garnish with grated Parmesan cheese and serve.
Tips:
For a richer flavor, use fire-roasted diced tomatoes.
You can also add other vegetables to the soup, such as diced carrots or zucchini.
To make the soup vegan, use plant-based milk instead of heavy cream.
Serve the soup with crusty bread or crackers for dipping.
Enjoy this delicious and comforting Creamy Tomato and Basil Soup!

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