Creamy Tomato Basil Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 10 leaves fresh basil
- 1 small jalapeño, chopped (optional)
- 2 – 28 oz. cans whole tomatoes, undrained
- 1 Tablespoon red wine vinegar (approximate; optional)
- 1/2 cup heavy cream or 1 cup half and half
Instructions
- Heat oil in a stockpot over medium heat.
- Add onion and garlic to the pan and cook, stirring frequently, until softened, approximately 5 minutes.
- Add tomatoes, jalapeño, basil, red wine vinegar, salt, and pepper to pan.
- Stir and heat until bubbling then continue to cook for approximately 15 minutes, allowing some of the excess liquid to cook off. Stir often.
- After 25 minutes has passed, puree mixture. Continue to heat over medium heat if you would like to thicken it more. Otherwise, move on to next step.
- If serving immediately: stir in dairy and heat a few minutes longer.*
- Before serving, taste and add additional salt and pepper to taste.
- If freezing: Do not add dairy. Remove from burner and allow to cool completely.
- If serving after freezing: Thaw completely in refrigerator or in pan over medium heat. Add cream and heat through.*
Notes
Once cream has been added, be careful not to boil as the cream can curdle.