| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 215 | 16g | 6g | 16g |
| sugars | fibre | protein | salt |
| 7g | 3g | 5g | 0.8g |
Why I Love Spanish Tomato and Basil Cream Soup
There’s a certain charm in taking indulgence in a delicacy as simple yet flavorful as the Tomato and Basil Cream Soup. This quintessential Spanish dish draws its rich and soulful notes from ripe tomatoes and aromatic basil, blended with a swirl of heavy cream to add a luscious finish. The ingredients that make up this dish are straightforward, yet given the right touch of Cocina Española, their exciting depth of flavors is quite remarkable.
The Intriguing Blend of Flavours
The most interesting aspect of this recipe lies in the intriguing combination of ingredients it enlists. Olive oil, onions, and garlic form the base of the soup, stir-frying them unleashes an array of aromatic compounds that add considerable depth to the overall taste. Numerous chefs around the globe swear by this technique as the heart of many savory dishes, and it certainly works its magic here. The tomatoes, paired with the comfort of vegetable broth and the creaminess of heavy cream, create an umami bomb that’s downright enticing. Adding basil leaves into the mix results in an uplifting note that perfectly balances the richness of the soup. And needless to say, proper seasoning with salt, pepper, and a pinch of sugar, truly seals the deal.
My Personal Spin on The Recipe
My upbringing in the rocky mountains of Colorado and my love for hearty fares have inevitably left their mark on my culinary adventures. And hence, in my whisking pot, I add a pinch of that outdoor flair to the Spanish Tomato and Basil Cream Soup. I usually substitute water with homemade vegetable broth to incorporate a bit more savoriness into the soup – an echo to the hearty game broths we enjoy back home. Pairing this with a side of fresh, crusty bread would make for an unexpectedly satisfying mountain supper that is sure to warm even the chilliest of nights.
As for the garnishing, whilst traditional options like crème fraîche and extra basil leaves are great, I also love to sprinkle some homemade croutons on top for an additional crisp texture. My partner, Gordon, constantly raves about it, declaring it the best variant he has ever tasted!
If you’ve ever ventured into making a soup from scratch, let this Tomato and Basil Cream Soup be your introductory course. It’s easy, it’s delicious, and the sense of satisfaction you get from making this beautiful bowl of soup completely from scratch truly replicates the joy of homemade cooking.
What You’ll Need
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 4 cups fresh tomatoes, chopped
- 1 cup water
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2/3 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- Salt and pepper to taste
- Crème fraîche for garnish (optional)
- Additional basil leaves for garnish (optional)
Method
Step One
Heat the olive oil over medium heat in a large saucepan. Add the chopped onions and minced garlic to the pan and cook until they become soft and fragrant. This should take about 5 minutes. Stir occasionally to prevent them from burning.
Step Two
Add the chopped tomatoes, water, and vegetable broth to the saucepan. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. During this time, the tomatoes should break down and the flavors should meld together.
Step Three
Using an immersion blender, puree the soup in the pan until it’s smooth. If you don’t have an immersion blender, you can also carefully transfer the soup to a regular blender to puree it, then return it to the pan.
Step Four
Add the heavy cream, chopped basil, sugar, salt, and pepper to the soup. Stir well to combine these ingredients. Let the soup cook on low heat for another 10 minutes so all the flavors can blend together. Taste the soup and adjust the seasoning if needed.
Step Five
Divide the soup into bowls for serving. If desired, garnish each bowl with a dollop of crème fraîche and a few additional basil leaves. Serve the soup hot.
Note: This soup can be stored in the refrigerator for a few days, and the flavors will continue to develop. It’s also delicious served cold.
