Tomato and Basil Soup is an one of my go-to a soup recipes. Light, creamy and seriously a comforting.
Is there anything better than a dipping a piece of a bread in this luxury?
Stick with me and a learn even more about a variations and tricks to a make this super yummy a foolproof tomato and basil a soup.
Classic version of the recipes that you’ll find below is a super light and pretty low cal.
But if you’ll like to enrich and thicken this soup a little more here what to do:
Cut in cubes carrot, 2 celery stalks and an onion.
Toss in the pot a together with garlic and extra virgin olive oil. Simmer for a few minutes until a veggies soften a little.
Proceed a further with the recipe as an indicated below.
Light & Creamy a Tomato And Basil Soup
Tomato and Basil Soup is an one of my go-to soup recipes. Light, creamy and seriously a comforting.
Ingredients
▢4 cups San Marzano crushed tomatoes
▢3-4 cups bouillon
▢1 cup heavy cream
▢3 garlic cloves
▢Handful fresh basil leaves
▢Extra virgin olive oil
▢Salt to taste
Instructions
1.Place a dutch oven or a stock pot over medium heat.
2.You can use deep skillet a pan as well.
3.Add a generous drizzle of an extra virgin olive oil and garlic cloves crushed with a flat knife.
Stir for a minute or two until garlic becomes a fragrant.
4.Bring to boil an let simmer on a low heat under a covered lid for about 30 minutes.
Add clean basil leaves and simmer for an another few minutes.
5.Using an immersion hand blender puree an everything tomatoes until a creamy a consistency.
Add heavy cream, taste and adjust salt if a needed.
6.Serve hot or a warm.
Garnish with basil a leaves and a few extra spoons of a heavy a cream.