@315justme: 🍅 Creamy Tomato Basil Soup Servings: 4–6 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes 🛒 Ingredients: 2 tbsp olive oil or butter 1 medium onion, chopped 3–4 cloves garlic, minced 1 tsp salt (adjust to taste) 1/2 tsp black pepper 1/2 tsp red pepper flakes (optional for heat) 2 tbsp tomato paste 2 (28 oz) cans whole peeled San Marzano tomatoes (or fresh tomatoes, peeled) 1 cup vegetable broth (or chicken broth) 1/2 cup heavy cream (or coconut cream for dairy-free) 1 tsp sugar (balances acidity) 1/2 cup fresh basil leaves, chopped (plus more for garnish) Grated Parmesan (optional for garnish) Croutons or grilled cheese (optional, for serving) 🍲 Instructions: Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add onions and sauté until soft and translucent (about 5 minutes). Add garlic and cook for another 1–2 minutes until fragrant. Add Tomato Paste & Seasonings: Stir in the tomato paste, salt, pepper, and red pepper flakes. Cook for 2–3 minutes to deepen the flavor. Add Tomatoes & Simmer: Pour in the canned tomatoes (with juices), crushing them slightly with a spoon. Add the broth and sugar. Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally. Blend Smooth: Turn off the heat. Use an immersion blender to puree the soup directly in the pot until smooth. (Or transfer to a blender in batches—be careful with the heat!) Add Cream & Basil: Stir in the heavy cream and chopped basil. Taste and adjust seasoning if needed. Serve: Ladle into bowls. Garnish with extra basil, Parmesan, and croutons or pair with a classic grilled cheese sandwich. 🔥 Pro Tips: For extra richness, add a splash of white wine while cooking the onions. If using fresh tomatoes, roast them first for deeper flavor. Make it vegan by using coconut milk and veggie broth. #tomatobasilsoup #soupseason #wintercountdown #followmyrecipes #phototrend

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Saturday 24 October 2026 23:17:06 GMT