Creamy Tomato and Basil Soup
This creamy tomato and basil soup is the perfect way to warm up on a cold day. It's made with fresh tomatoes, onions, carrots, and basil, and it's simmered until the vegetables are tender and the soup has thickened. The soup is then pureed until smooth and creamy. Serve it hot, garnished with fresh basil leaves, if desired.
The history of tomato soup is a long and winding one, dating back to the 16th century when tomatoes were first brought to Europe from the Americas. At first, tomatoes were considered poisonous, but they eventually became a popular ingredient in soups and stews. The first recorded recipe for tomato soup appeared in an 18th-century French cookbook. Over the years, tomato soup has evolved into the classic comfort food that we know and love today.
Creamy Tomato and Basil Soup Creamy Tomato and Basil Soup Creamy Tomato and Basil Soup Creamy Tomato and Basil Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 (28-ounce) can diced tomatoes, undrained
  • 3 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon black pepper
Instructions
  1. In a large pot or Dutch oven over medium heat, heat the olive oil.
  2. Add the onion and carrot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
  3. Add the tomatoes, vegetable broth, oregano, basil, salt, and pepper.
  4. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender and the soup has thickened slightly, about 15 minutes.
  5. Remove from heat and let cool slightly.
  6. Transfer the soup to a blender and puree until smooth.
  7. Return the soup to the pot and reheat over medium heat until warmed through.
  8. Serve hot, garnished with fresh basil leaves, if desired.
Why It Works
  • The combination of fresh tomatoes, onions, carrots, and basil creates a flavorful and aromatic soup.
  • Simmering the soup until the vegetables are tender and the soup has thickened gives it a rich and creamy texture.
  • Pureeing the soup until smooth gives it a velvety texture.