Tomato Basil Soup
Anytime is the perfect time for a delicious, nutritious bowl of bright, cheery tomato basil soup. Add tortellini and serve with crusty bread for a perfect, quick, flavorful weeknight meal.
Servings:6 servings
Ingredients
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 1 30-ounce can tomato sauce
- 1-2 teaspoons salt, to taste
- 2 14-ounce cans diced fire roasted tomatoes
- 4 cups vegetable broth, or chicken broth, I used low sodium
- 1-2 cups heavy cream
- 1 handful fresh basil leaves, finely chopped
- cracked black pepper
- 2 cups cheese tortellini, optional
Instructions
- If using the tortellini, boil til just tender, drain and set aside.
- In a large stock pot melt butter over medium heat. Add garlic and saute for 1 minute.
- Add tomato sauce, diced tomatoes, and broth and bring to a boil. Reduce to a high simmer and cook for 10 minutes.
- Transfer to a high powered blender, cover tightly, and pulse until smooth (you may need to do this in batches, don't fill the blender too full). Alternately, you can use an immersion blender (see note!).
- Return to the pot, stir in one teaspoon of salt, one cup of cream, and a few twists of cracked black pepper. Taste, add more salt and/or cream as desired.
- If using tortellini, stir in now and let the soup simmer for 5 minutes or so to heat the tortellini.
- Stir in fresh basil and serve immediately.
Notes
Blending: I have made this soup with both the stand blender method and the immersion blender and both are completely delicious. I prefer the stand blender because it tends to get the soup VERY smooth.
Make it cheesy: Stir in 1/2 cup freshly grated parmesan cheese along with the cream to take this soup to the next level! Please grate the cheese yourself to achieve the creamiest, smoothest soup results.
Nutrition
Calories: 259 kcal, Carbohydrates: 19 g, Protein: 6 g, Fat: 18 g, Saturated Fat: 10 g, Cholesterol: 68 mg, Sodium: 1189 mg, Potassium: 42 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 945 IU, Vitamin C: 1 mg, Calcium: 84 mg, Iron: 1 mg