Tuscan Tomato Basil Soup
Indulge in the comforting flavors of Tuscany with this velvety Tuscan Tomato Basil Soup, a perfect blend of ripe Roma tomatoes, sweet San Marzano canned tomatoes, and fragrant fresh basil. This hearty soup is simmered with aromatic garlic and onions, then pureed for a luxuriously smooth texture that’s enhanced with a splash of optional heavy cream for a touch of indulgence. Seasoned to perfection with a hint of sugar, salt, and pepper, this recipe captures the essence of rustic Italian cooking. Serve it with crusty bread for dipping, and don’t forget the Parmesan cheese garnish for an extra layer of richness. Ready in just 45 minutes, this creamy tomato basil soup is a wholesome, soul-warming dish ideal for weeknight meals or entertaining guests.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ripe Roma tomatoes, roughly chopped
- 28 ounces canned San Marzano tomatoes (with juices)
- 3 cups vegetable broth
- 1 cup fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup heavy cream (optional)
- 0.25 cup parmesan cheese, grated (optional, for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Add the chopped Roma tomatoes, canned San Marzano tomatoes with their juices, and vegetable broth to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
Add the fresh basil leaves, sugar, salt, and black pepper to the pot, stirring to combine.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
If desired, stir in the heavy cream for a richer texture.
Taste the soup and adjust seasoning with additional salt or pepper as needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese, additional basil leaves, and a drizzle of olive oil if desired.
Serve warm with crusty bread on the side for dipping.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 7201 mg | 313% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 72.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1156 mg | 89% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 5013 mg | 107% | |
*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.
