Description
A comforting and nutritious creamy tomato basil soup enriched with hidden vegetables, perfect for chilly evenings and busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Fresh basil leaves for garnish
- Optional: 1 cup spinach or kale, finely chopped
Instructions
- Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, around 5 minutes.
- Toss in the minced garlic, chopped carrot, celery, and bell pepper. Cook for an additional 5-7 minutes, stirring occasionally.
- Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle boil. Add the dried basil and sugar.
- Reduce the heat and let the soup simmer for about 15 minutes.
- Remove it from heat and use an immersion blender to puree the soup until smooth.
- Stir in your cream or coconut milk until fully combined. Season with salt and pepper as needed.
Notes
Store leftover soup in an airtight container for up to 5 days in the refrigerator. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg