Classic Tomato Soup
This creamy and tangy tomato soup is a comforting dish perfect for enjoying on a rainy day. Made with ripe tomatoes, fresh basil, and a touch of cream, it offers a harmonious balance of flavors and pairs beautifully with a classic grilled cheese sandwich.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 lbs ripe tomatoes
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
1 tsp sugar (optional)
Instructions
1. Preheat the oven to 400°F. Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until soft.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
3. Add roasted tomatoes, including the juices, to the pot. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes to let the flavors meld.
4. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and fresh basil. Adjust seasoning with salt, pepper, and sugar if needed.
5. Serve hot, garnished with extra basil leaves if desired.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
