Garden Fresh Tomato Basil Soup
Experience the comfort of homemade goodness with this Garden Fresh Tomato Basil Soup, a vibrant and flavorful dish that showcases the essence of summer’s bounty. Made with ripe tomatoes, aromatic fresh basil, and simple vegetables like carrots, celery, and onion, this creamy soup is both wholesome and nourishing. The secret to its silky texture lies in blending the simmered ingredients to perfection, while a swirl of heavy cream adds a touch of indulgence. Easy to prepare in under 45 minutes, this recipe is perfect for weeknight dinners or as a starter for special occasions. Serve it piping hot with a sprinkle of parmesan cheese and a crusty loaf of bread for a satisfying meal bursting with garden-fresh flavors.
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Recipe Information
Ingredients
- 2 pounds ripe tomatoes
- 1 medium carrot
- 1 celery stalk
- 1 medium yellow onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup fresh basil leaves
- 1 teaspoon sugar (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream
- 2 tablespoons parmesan cheese (optional, for garnish)
Instructions
Wash the tomatoes and make a small 'X' on the bottom of each with a knife.
Prepare an ice bath in a large bowl. Boil a pot of water and blanch the tomatoes for 30 seconds. Transfer the tomatoes immediately to the ice bath. Once cool, peel off the skins and roughly chop the tomatoes.
Dice the carrot, celery, and onion. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion, and sauté for 5-7 minutes until softened.
Add the garlic and cook for 1 more minute, stirring continuously to prevent burning.
Add the chopped tomatoes, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
Add the fresh basil leaves to the soup and use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a countertop blender, making sure to vent the lid slightly for steam to escape.)
Taste and adjust seasoning. Add a teaspoon of sugar if the soup tastes too acidic.
Stir in the heavy cream over low heat, being careful not to let the soup boil after adding the cream.
Serve hot in bowls, garnished with a sprinkle of parmesan cheese and fresh basil leaves, if desired.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
