Tomato Soup with Cream and Herbs
A velvety, quick tomato soup swirled with cream and topped with fresh basil and cracked black pepper. Ready in about 20 minutes, this comforting bowl is perfect for a cozy lunch or light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- ½ cup heavy cream
- ¼ cup fresh basil leaves
Instructions
- 1
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.
- 2
Stir in the 28 oz crushed tomatoes and 2 cups vegetable broth. Bring to a simmer, then cook for 10 minutes, until slightly thickened and fragrant.
- 3
Carefully blend the soup until smooth using an immersion blender, or in batches in a regular blender.
- 4
Stir in the 1/2 cup heavy cream and season with salt and black pepper to taste. Simmer for 2 minutes, until hot and creamy.
- 5
Ladle into bowls and garnish with the fresh basil leaves and extra cracked black pepper.
Tools you’ll need
- Large pot
- Immersion blender or regular blender
- Ladle
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