Cozy Tomato Basil Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (28 oz each) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup coconut milk or heavy cream (optional for dairy-free version)
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Pour in crushed tomatoes and vegetable broth. Add dried basil and sugar.
4. 4 Bring to a simmer and let cook for 20 minutes.
5. 5 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. 6 Stir in fresh basil and coconut milk or heavy cream. Season with salt and pepper to taste.
7. 7 Heat through and serve hot.

Nutrition

Tips

• For extra depth, roast the garlic before adding it to the soup.
• Add a splash of balsamic vinegar for a tangy twist.
• If you prefer a chunkier soup, skip the blending step or blend only half the soup.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with grilled cheese sandwiches or crusty bread.
• Garnish with a drizzle of olive oil and extra basil leaves.

FAQ