30-Minute Tomato Basil Soup
This easy Tomato Basil Soup recipe is a light, healthy, and delicious vegetarian dinner that comes together quickly on busy nights!
Servings 8 cups
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 2 bay leaves
- 3 (14.5 oz) cans diced tomatoes, NOT drained
- 2 cups vegetable broth (or sub with chicken broth)
- 2 tablespoons brown sugar
- ¼ cup chopped fresh basil
- Salt and pepper, to taste
- ½ cup cream or half-and-half
In a large pot, heat olive oil over medium-low heat. Add onion and garlic and sauté until tender (about 3-5 minutes).
Stir in bay leaves. Add tomatoes, broth, brown sugar, and fresh basil. Simmer on low for 15 minutes.
Remove bay leaves from pot. Use an immersion blender (or a regular blender in batches) to puree the soup. Stir in the cream until well combined. Serve warm.
- Use high quality canned tomatoes for the best results (cheaper varieties are full of water and won’t provide as much rich flavor)
- Don’t use milk in lieu of the cream or half-and-half. Milk doesn't have enough fat to yield the same rich, creamy flavor and texture.
- Fresh basil is always best, but you can substitute with 1 tablespoon of dried basil if necessary.
- If you're not looking for a vegetarian soup, feel free to substitute chicken broth for the vegetable broth.
- Don't omit the sugar. It's important to use sugar in tomato recipes in order to balance the acidity of the tomatoes. The end result is a more complex, rich tomato flavor.
Serving: 1cup | Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 463mg | Potassium: 316mg | Fiber: 2g | Sugar: 8g | Vitamin A: 564IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 2mg