Creamy Tomato Soup
A smooth, comforting soup of ripe tomatoes and aromatics, finished with a touch of cream.
This classic soup begins by gently sautéing onion and garlic in olive oil, then simmering fresh or canned tomatoes with broth until they break down. After puréeing until silky, it’s enriched with evaporated milk and fresh basil.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Lemon Basil - 1 tbsp
- Vegetable Broth - 600 ml
- Garlic - 2 cloves
- Tomatoes - 800 g
- Parsley - 2 tbsp
- Onion - 1 piece
- Salt - 1 to taste
- Evaporated Milk - 100 ml
- Olive Oil - 1 tbsp
Directions
Step 1
Dice 1 onion and mince 2 garlic cloves.
Step 2
Heat 1 tbsp olive oil in a pot; sauté onion and garlic until fragrant, about 3 min.
Step 3
Add 800 g chopped tomatoes and 600 ml vegetable broth; bring to a gentle boil.
Step 4
Simmer 15 min, stirring occasionally.
Step 5
Purée until smooth.
Step 6
Stir in 100 ml evaporated milk and 1 tbsp chopped basil; heat through without boiling.
Step 7
Season with salt & pepper to taste.
Step 8
Garnish with extra basil leaves and serve hot.