
Velvety Creamy Tomato Basil Soup
A rich, comforting, and incredibly smooth tomato basil soup, perfect for a cozy February day. Made effortlessly creamy in your Vitamix, this soup is packed with vibrant flavor and warmth, ideal for pairing with a grilled cheese sandwich.
Ingredients
- •2 tbsp Olive oil
- •1 piece Yellow onion (medium, chopped)
- •3 piece Garlic cloves (minced)
- •28 oz Crushed tomatoes (1 large can, good quality)
- •3 cup Vegetable broth
- •1 cup Fresh basil leaves (packed)
- •1 cup Heavy cream (or coconut milk for dairy-free)
- •1 tsp Granulated sugar (or to taste, optional)
- •to taste Salt
- •to taste Black pepper
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
- 2
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
- 3
Pour in the crushed tomatoes and vegetable broth. Stir in the sugar (if using). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes to allow the flavors to meld.
- 4
Carefully transfer the hot soup mixture to your Vitamix blender. Add the fresh basil leaves and heavy cream (or coconut milk). Secure the lid.
- 5
Start the blender on a low speed and gradually increase to high. Blend for 1-2 minutes, or until the soup is completely smooth and creamy. Be cautious when blending hot liquids; ensure the vent is open or use the tamper if needed, as per your Vitamix instructions.
- 6
Pour the soup back into the pot. Taste and season with salt and black pepper as needed. Reheat gently if necessary before serving.
Chef's Tips
- 💡For an extra layer of flavor, roast a few tomatoes with garlic before adding them to the soup.
- 💡Serve with a sprinkle of fresh Parmesan cheese, croutons, or a classic grilled cheese sandwich for the ultimate comfort meal.
- 💡If you prefer a thinner soup, you can add a bit more vegetable broth during the blending stage.
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