Creamy tomato soup
A creamy tomato soup prepared by simmering tomatoes with herbs and blending with whole milk for a smooth texture.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tomato (ripe and chopped) | 1.5 | Kilograms |
| Onion (medium-sized, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Vegetable Broth (low sodium) | 1 | Liter |
| Whole Milk (for creaminess) | 250 | Milliliters |
| Basil (fresh, leaves only) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Sugar (to balance acidity) | 1 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add chopped tomatoes and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and blend the mixture until smooth using an immersion blender.
- Return the pot to low heat, stir in whole milk, and add salt, pepper, and sugar.
- Simmer for an additional 5 minutes, stirring occasionally.
- Garnish with fresh basil leaves before serving.
Kitchen equipment
Immersion Blender