Creamy Tomato and Basil Soup

This creamy tomato and basil soup is the perfect comfort food for a cold day. It's rich and flavorful, with a velvety smooth texture. The fresh basil and Parmesan cheese add a touch of brightness and depth of flavor. Serve it with a grilled cheese sandwich or a side salad for a complete meal.

The origins of tomato soup are murky, but it is believed to have originated in France in the 18th century. The first recorded recipe for tomato soup appeared in 1766, and it quickly became a popular dish throughout Europe. Tomato soup was brought to America by European immigrants in the 19th century, and it quickly became a staple of American cuisine. In the early 20th century, Campbell's Soup Company began mass-producing tomato soup, and it soon became one of the most popular soups in the United States.

Prep time: 5 | Cook time: 10 | Serves: 4

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 (28 ounce) can diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the vegetable broth, diced tomatoes, and heavy cream.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Remove from heat and stir in the basil, Parmesan cheese, salt, and pepper.
7. Serve immediately.

Why It Works

• The combination of ripe tomatoes, sweet onions, and aromatic garlic creates a flavorful base for the soup.
• The heavy cream adds richness and creaminess to the soup, without overpowering the other flavors.
• The fresh basil adds a touch of brightness and freshness to the soup.
• The Parmesan cheese adds a touch of umami and depth of flavor to the soup.
• The salt and pepper help to balance out the flavors of the soup.