Creamy Tomato and Basil Soup

A light and creamy tomato soup with a bright burst of basil. It's the perfect comfort food for a cold day.

This recipe was inspired by a trip I took to Italy a few years ago. I was in Tuscany, and I had the most amazing tomato soup at a little trattoria in the countryside. It was so simple, but it was so flavorful and comforting. I knew I had to recreate it at home.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 cup vegetable broth
• 1/2 cup fresh basil leaves
• 1/4 cup cornstarch
• 1/4 cup water
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic to the pot and cook until softened.
3. Add the diced tomatoes, vegetable broth, and basil leaves to the pot and bring to a boil.
4. Reduce heat to low and simmer for 20 minutes.
5. In a small bowl, whisk together the cornstarch and water.
6. Add the cornstarch mixture to the soup and stir until thickened.
7. Season with salt and pepper to taste.
8. Serve hot.

Why It Works

• The olive oil adds a rich flavor to the soup.
• The onion and garlic add sweetness and depth of flavor.
• The diced tomatoes provide a bright and acidic flavor.
• The vegetable broth adds body and depth to the soup.
• The basil leaves add a fresh and herbaceous flavor.
• The cornstarch thickens the soup and makes it creamy.
• The salt and pepper add flavor and balance to the soup.