Tomato Soup
Prep Time : 00h 10
Cooking Time : 00h 30
Servings Number : 2 - 3 people
Ingredients
- 2 tablespoons olive oil
- 8 tomatoes, medium, chopped
- 1 medium white onion, diced
- 4 cloves garlic
- 1/4 cup fresh basil leaves, roughly torn
- 2 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup heavy cream (for topping)
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
- Add the garlic and tomatoes. Cook for another 10 minutes, stirring occasionally, until the tomatoes start to break down.
- Pour in the vegetable broth and basil, bring the mixture to a simmer. Cover and cook for 15-20 minutes, allowing the flavours to meld.
- Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender and blend until smooth. Be careful with hot liquids.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls. Drizzle or swirl a tablespoon of heavy cream on top of each portion for a rich finish.
- Serve the tomato soup with grilled cheese bread on the side. Enjoy!