Creamy Tomato Basil Soup (Stovetop)

Ingredients

• 1 tbsp Olive oil
• 2 cloves Garlic
• 1 can (14 oz / 400 g) Canned crushed tomatoes
• 1 cup (240 ml) Vegetable broth (or water)
• 1/2 cup Fresh basil leaves
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup (60 ml) Heavy cream (or full-fat coconut milk)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and roughly chop the basil leaves. Measure the tomatoes, broth, salt, pepper, and cream.

2. 2

   Cook (20 minutes): Heat olive oil in a saucepan over medium heat. Sauté garlic for 30–60 seconds until fragrant. Add crushed tomatoes and broth, then simmer for 15–20 minutes, stirring occasionally.

3. 3

   Blend: Turn off the heat and blend the soup until silky (use an immersion blender or cool slightly and blend in batches).

4. 4

   Finish: Stir in the cream (or coconut milk) and basil. Taste and adjust salt/pepper. Simmer gently for 1–2 minutes, then serve.