Tomato and Basil Soup is one of my go-to soup recipes. Light, creamy and seriously comforting.Is there anything better than deeping a piece of bread in this luxury?
Place a dutch oven or stock pot over medium heat. You can use deep skillet pan as well.
Add a generous drizzle of extra virgin olive oil and garlic cloves crushed with a flat knife. Stir for a minute or two until garlic becomes fragrant.
Add crushed tomatoes and bouillon. It’s best to use homemade bouillon but you can go with making it using better the bouillon or bouillon cubes.
Bring to boil an let simmer on low heat under a covered lid for about 30 minutes. Add clean basil leaves and simmer for another few minutes.
Using an immersion hand blender puree everything tomatoes until creamy consistency. Add heavy cream, taste and adjust salt if needed.
Serve hot or warm. Garnish with basil leaves and a few extra spoons of heavy cream.
Notes
Taste your soup before giving it a final stir in the pot. Add a spoon or two of sugar (if too acid) or lemon juice (if it's too sweet) to balance the taste.