Creamy Tomato Basil Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 159
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 772
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons butter
1 cup chopped shallot
1 cup chopped peeled potato
1 medium clove garlic, minced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups vegetable broth
3 cups canned whole peeled tomatoes, crushed by hand
1 cup packed chopped fresh basil, plus more, for serving
1/4 to 1/2 cup heavy cream, as desired
Croutons, for serving
Directions
- Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with croutons and basil.