- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Cook the Tomatoes:
- Add chopped tomatoes (or canned tomatoes with juices) to the pot.
- Stir and cook for 10 minutes, stirring occasionally, until tomatoes start to break down.
- Simmer the Soup:
- Pour in vegetable broth.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 15-20 minutes, uncovered, to allow flavors to meld.
- Blend the Soup:
- Remove the pot from heat.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Add Cream and Basil:
- Stir in heavy cream (if using) and chopped fresh basil.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve:
- Ladle the soup into bowls.
- Garnish with grated Parmesan cheese and additional basil leaves if desired.
- Serve hot with crusty bread or grilled cheese sandwiches.
Tips for the Best Tomato Basil Soup
- Tomato Quality: Use ripe, flavorful tomatoes for the best taste. If tomatoes are out of season, canned whole peeled tomatoes work well.
- Creamy Texture: For a creamier soup, add heavy cream. Adjust the amount based on your preference.
- Garnish: Freshly grated Parmesan cheese and extra basil leaves add a delicious finishing touch.