Tomato Basil Soup

Method

1. Sauté the tomatoes: Heat olive oil in a large pot over medium heat. Add the canned diced tomatoes and stir occasionally for about 5 minutes, allowing them to release their juices and deepen in flavor.

2. Add the broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce heat and let it cook for 10 minutes, stirring occasionally.

3. Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some tomato pieces intact.

4. Incorporate the cream: Stir in the heavy cream, ensuring it is evenly mixed. Return the soup to low heat and cook for an additional 2-3 minutes.

5. Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve warm.

Nutrition Facts

Per serving