Creamy Tomato Soup
A rich and velvety tomato soup made with whole peeled tomatoes, aromatic garlic, and dried basil for the ultimate comfort meal.
Ingredients
Scale
- 28 ounces Canned Whole Peeled Tomatoes
- 1 cup Yellow Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Vegetable Broth
- 2 tablespoons Butter
- 1 teaspoon Dried Basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
- Melt butter in a large Dutch oven over medium heat and sauté onions for 5 minutes until translucent.
- Add minced garlic and dried basil, cooking for 1 minute until fragrant.
- Pour in the canned tomatoes (with juice) and vegetable broth.
- Season with salt and pepper, and bring to a gentle boil.
- Reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until completely smooth.
- Garnish with fresh herbs and serve warm.
Notes
- Add a pinch of sugar if the soup tastes too acidic from the tomatoes.
- For a dairy-free version, use olive oil instead of butter.
- Always blend hot liquids carefully to avoid splashing.
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