Simple Tomato Basil Soup
Warm, nourishing, and incredibly easy to make, this simple tomato basil soup is the perfect cozy meal for chilly days or quick weeknight dinners. With juicy tomatoes, aromatic basil, and just a handful of pantry staples, this soup proves that comfort food can also be wholesome and satisfying.
Servings: 4 servings
Calories: 138kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ small white onion, diced ¼ ” (~½ cup)
- 1 small stalk celery, diced ¼ ” (~¼ cup)
- 1 small carrot, diced ¼” (~¼ cup)
- 2 garlic cloves, chopped
- 2 Tablespoons Marsala or red wine
- 1 28-oz can crushed or whole San Marzano tomatoes
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt to taste (~ 1 teaspoon kosher salt recommended)
- ¼ - ½ cup heavy whipping cream
- 4-5 fresh basil leaves
Instructions
- Heat a 2-3 quart saucepan over medium-low heat. Add olive oil. Once shimmering, add onion, celery, and carrots and sprinkle with a pinch of salt. Saute for approximately 10 minutes or until onions turn translucent. Add garlic during the last 2 minutes of cooking.
- Add wine to the pan, scraping up any brown bits that might have stuck to the pan and simmer for 2-3 minutes or until mostly evaporated.
- Add tomatoes, dried basil, sugar, and 1 teaspoon of salt. Use ~2 Tablespoons of water to rinse out the tomato can and add to pan. Bring to a boil, then partially cover and simmer for ~45 minutes.
- Turn off heat, and transfer to a blender or use an immersion blender. Add heavy cream and fresh basil leaves, and puree until smooth. Add additional basil and salt to taste. Enjoy!
Notes
If soup is too thick, thin it out with some water to your preference and taste.
Nutrition
Serving: 1.25cups | Calories: 138kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 887mg | Potassium: 490mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2613IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 2mg