Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole tomatoes in juice
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Optional: 1 teaspoon sugar, to taste
For a dairy-free alternative, you can substitute heavy cream with coconut milk, which will add a subtle sweetness to your soup. If you prefer a thicker consistency, feel free to add a peeled and diced potato to the pot while cooking. This simple swap reminds me of how my abuela would adapt recipes based on what was available, always making the most of what she had.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. This step always takes me back to my childhood, watching my abuela patiently sauté onions until they reached the perfect softness.
- Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can easily turn bitter.
- Pour in the canned tomatoes with their juice, breaking them up with a spoon as they cook. Stir in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 15 minutes to allow the flavors to meld together.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can transfer it in batches to a stand blender. This process is a reminder of how cooking can be both an art and a science, much like the literature I studied at UNC.
- Return the soup to low heat and stir in the heavy cream and chopped basil. Season with salt, pepper, and sugar if desired, adjusting to your taste.
- Let the soup simmer for another 5 minutes before serving, allowing the cream to enrich the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International