Tomato Basil Soup (no Pesto) Recipe
Make Tomato Basil Soup (no Pesto) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Garnish
Method
Preparation
- 1
Sauté Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 2
- 3
Combine Tomatoes and Broth
Pour in the canned whole tomatoes with their juice and the vegetable broth. Stir to combine.
- 4
Season the Soup
Add the dried basil, salt, black pepper, and sugar. Stir well and bring the mixture to a simmer.
- 5
Simmer
Reduce the heat to low and let the soup simmer uncovered for about 20-25 minutes, allowing the flavors to meld together.
Finishing Touches
- 6
Blend the Soup
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- 7
Stir in Fresh Basil
Return the pureed soup to the pot over low heat and stir in the chopped fresh basil leaves. Allow to heat through for about 5 minutes.
- 8
Serve
Ladle the soup into bowls. If desired, drizzle with heavy cream and garnish with whole fresh basil leaves before serving.
