Description
A delicious and creamy tomato basil soup perfect for any season.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 4 large tomatoes, seeded and chopped (roughly 1 1/2 pounds)
- 1 cup vegetable or chicken broth
- 1 tablespoon chopped fresh basil
- 1/2 cup whole milk
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
Instructions
- In a Dutch oven or large pot, heat the oil until hot. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds.
- Add the tomatoes, broth, and basil. Bring to a boil then turn down to a simmer. Simmer for 10 minutes, stirring occasionally.
- Add the soup to a blender then puree until smooth, roughly 1-2 minutes (be very careful as hot liquid expands when blended).
- Pour the soup back into the pot and bring to a simmer. Stir in the milk, brown sugar, and salt. If the soup is too thick, add more broth.
Notes
- Be cautious when blending hot liquids as they can expand and cause splatters.
- This soup pairs well with crusty bread or grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg