Creamy Tomato and Basil Soup
This creamy tomato and basil soup is the perfect comfort food for a cold winter night. It's made with fresh tomatoes, garlic, and basil, and it's simmered in vegetable broth until it's thick and creamy. A dollop of Greek yogurt adds a touch of richness and acidity, and a sprinkle of salt and pepper finishes it off perfectly. Serve this soup with a grilled cheese sandwich or a side salad for a complete meal.
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 New World. Initially, tomatoes were considered to be poisonous, but by the 18th century, they had become a popular ingredient in soups, sauces, and stews. The first tomato soup recipe appeared in print in 1897, in the cookbook "The Boston Cooking-School Cook Book" by Fannie Farmer. Farmer's recipe was simple: tomatoes, onions, celery, and butter, simmered in beef broth. Over the years, tomato soup has evolved, with many different variations on the classic recipe. Some recipes call for the addition of cream or milk, while others use vegetable broth or water. Some recipes include meat, such as ground beef or sausage, while others are vegetarian or vegan. Our recipe for creamy tomato and basil soup is a modern take on the classic dish. We use fresh tomatoes, garlic, and basil, and we simmer them in vegetable broth until they're thick and creamy. A dollop of Greek yogurt adds a touch of richness and acidity, and a sprinkle of salt and pepper finishes it off perfectly. This soup is the perfect comfort food for a cold winter night, and it's also a great way to use up leftover tomatoes.
Creamy Tomato and Basil Soup Creamy Tomato and Basil Soup Creamy Tomato and Basil Soup Creamy Tomato and Basil Soup
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 28-ounce can diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup chopped fresh basil
  • 1/4 cup plain Greek yogurt
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Stir in the diced tomatoes and vegetable broth.
  4. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Stir in the basil and Greek yogurt.
  6. Season with salt and pepper to taste.
  7. Serve hot.
Why It Works
  • The combination of fresh tomatoes, garlic, and basil creates a flavorful base for the soup.
  • Simmering the soup in vegetable broth helps to develop the flavors and thicken the soup.
  • The addition of Greek yogurt adds a touch of richness and acidity, which balances out the sweetness of the tomatoes.
  • A sprinkle of salt and pepper finishes off the soup perfectly, enhancing the flavors of all the ingredients.