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Description
A simple and delicious creamy tomato basil soup recipe, perfect for a quick and satisfying meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, about 1 cup, minced
- 1 cup leek, chopped
- 1 can peeled plum tomatoes (14-ounce/400 milliliters)
- 2 cups vegetable stock
- 2 tablespoons double-concentrated tomato paste
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoons brown sugar
- 2 teaspoons dried basil
- ½ cup half and half
- fresh basil for garnish, optional
- croutons for garnish, optional
Instructions
- In a medium pot (2 quart/2 liter), melt the butter and add minced onion and chopped leek and sauté for 3 minutes, stirring occasionally.
- Then, add plum tomatoes, stock, tomato paste, pepper, salt, sugar and dried basil. Stir well. You can crush the tomatoes with a spatula. Cover with a lid and bring to a boil. Then, reduce the heat to low and simmer for 20 minutes.
- Add half and half and bring to a boil again. Turn off the heat and purée the soup until smooth.
- Taste it and add more seasoning, if needed.
- Serve with fresh basil, croutons or anything you like!
Notes
- Use unsalted butter to control sodium. Salted butter can be used by reducing the salt quantity.
- Use good quality canned tomatoes, preferably an Italian brand, for better taste. Tomatoes can be whole or crushed as they will be puréed later.
- Vegetable stock can be substituted with chicken stock/broth if not vegetarian.
- Brown sugar can be substituted with white sugar, but you might need more depending on tomato sweetness/sourness.
- Half and half (US) is equivalent to Single cream (UK).
- Refer to the full post for more tips and topping options.