Creamy Tomato Soup Recipe

Soups and Salads

1. 1

   Sauté Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until the onion is translucent.

2. 2

   Add Garlic and Carrots

   Stir in the minced garlic and chopped carrots. Continue to sauté for another 3-4 minutes until the carrots begin to soften.

3. 3

   Incorporate Celery

   Add the chopped celery to the pot and sauté for 2 more minutes.

4. 4

   Add Tomatoes and Broth

   Pour in the canned whole tomatoes (with their juices) and the vegetable broth. Stir to combine.

5. 5

   Season the Soup

   Add the dried basil, salt, and black pepper. Bring the mixture to a gentle boil.

6. 6

   Simmer

   Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld.

7. 7

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a standard blender.

8. 8

   Stir in Cream

   Return the blended soup to the pot (if using a standard blender) and stir in the heavy cream. Heat gently over low heat until warmed through.

9. 9

   Serve

   Ladle the soup into bowls and garnish with fresh basil leaves, if desired.