Rich and Creamy Tomato Basil Soup
This silky smooth Tomato Basil Soup is incredibly easy to make, and pairs perfectly with a melty grilled cheese.
Equipment
- Immersion Blender
Ingredients
- 2 tbsp extra-virgin olive oil
- ¾ cup (115 g) chopped yellow onion
- ½ cup (70 g) chopped shallots
- 3 cloves (1 tsp) garlic minced
- 1 ½ tbsp (21 g) salted butter
- 1 28-oz (794 g) can crushed tomatoes
- 1 cup (250 ml) vegetable broth
- 1 ½ cups (375 ml) heavy cream
- 1 ½ tsp ground black pepper
- 1 ½ tsp fine sea salt
- ½ cup (25 g) fresh basil packed
- 2 tsp herbes de provence*
- 1 tbsp white cooking wine
- ½ cup (125 ml) tomato purée
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onions and shallots and sauté them until translucent.
- Add the butter and garlic, stirring around until fragrant (about 1 minute).
- Add the crushed tomatoes, vegetable broth, heavy cream, and salt and pepper. Stir until everything is well combined.
- Stir in the basil, herbes de provence, and cooking wine. Simmer and cook through for about 5 minutes.
- Reduce the heat to low and use an immersion blender to purée the soup until smooth. Stir in the tomato purée and cook through for about 2 minutes.
- Serve warm with a grilled cheese sandwich.
Notes
- Herbes de Provence: use a high-quality herbes de provence with lavender in it.
- As the soup begins to cool slightly, it will thicken up into a nice creamy consistency.
Nutrition
Calories: 516kcal | Carbohydrates: 28g | Protein: 7g | Fat: 44g | Sodium: 1441mg | Fiber: 6g | Sugar: 16g
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