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Tomato Basil Soup Fall Recipe

Emily Carter
A simple yet indulgent fall soup that combines ripe tomatoes and aromatic basil into a smooth, comforting dish.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 150 kcal

Ingredients
  

  • 6 medium tomatoes chopped
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 1 cup fresh basil leaves chopped
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp sugar optional, to cut acidity
  • 1/2 cup heavy cream or coconut milk optional

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and garlic, sauté for 5 minutes until soft.
  • Add chopped tomatoes, cook for 10 minutes until they break down.
  • Pour in the vegetable broth and bring to a boil, then simmer for 10 minutes.
  • Blend the soup until smooth using a blender or immersion blender.
  • Stir in chopped basil and optional cream.
  • Season with salt, pepper, and sugar (if needed).
  • Serve hot and garnish with extra basil if desired.

Notes

Nutritional Information (Per Serving)

  • Calories: 150
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 2g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 20%
  • Vitamin C: 35%
  • Calcium: 4%
  • Iron: 6%
  • Vitamin K: 10%

Additional Notes/Tips

  1. If you prefer a creamy texture, blend in more coconut milk or heavy cream.
  2. For a little extra flavor, sprinkle some Parmesan cheese on top.
  3. This soup tastes even better the next day after the flavors have melded.
  4. Add a pinch of red pepper flakes for a subtle kick.
  5. You can use canned tomatoes in a pinch, but fresh really takes it to another level.
  6. Pair with crusty bread for the ultimate fall meal.