Nut-free Creamy Tomato And Basil Soup
This Nut-Free Creamy Tomato and Basil Soup is a comforting and delicious dish that's perfect for any time of the year. It's a great option for those with nut allergies, as it's completely nut-free.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon sugar
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes.
- Pour in the crushed tomatoes and vegetable broth. Stir in the sugar and bring the mixture to a simmer.
- Let the soup simmer for 15-20 minutes, then stir in the heavy cream.
- Season with salt and pepper to taste, then stir in the chopped basil.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Return the soup to the pot and heat through. Serve hot, garnished with additional basil if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 9g
Supplies
Large pot Immersion blender or regular blender Soup ladle
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the soup with a side of crusty bread or a grilled cheese sandwich for a comforting meal.
Tips & tricks
For a dairy-free version, substitute the heavy cream with coconut cream or a dairy-free milk alternative.
Cost
$10