Ingredients
- 4 cups ripe tomatoes, chopped
- 1 cup fresh basil, packed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth or chicken broth
- 1/2 cup cream (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-5 minutes. Add minced garlic and sauté for another minute.
- Add chopped tomatoes to the pot and mix well. If using canned tomatoes, pour them in at this point. Let simmer for about 10 minutes.
- Pour in the vegetable or chicken broth and bring to a gentle boil. Reduce heat and let it simmer uncovered for 15-20 minutes.
- Stir in fresh basil and let it simmer for another 5 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a countertop blender in batches.
- If desired, stir in a splash of cream or coconut milk and season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh basil leaves, and serve with crusty bread or a grilled cheese sandwich.
Notes
For a lighter version, skip the cream and use coconut milk instead. If fresh basil is unavailable, dried basil can be used, but in smaller amounts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian