I’m not usually one to make recipes very far in advance for the blog. But all of the 5-ingredient soup recipes you’re seeing on the blog this week were actually made last weekend the day before I moved. (Hence the even more minimalistic background/props than usually — everything was packed!) I knew that my kitchen was still another 2-3 weeks out from being finished, so I planned ahead to have an entire fridge full of soup to enjoy. Lots and lots and lots of soup. :)
Still, all of these recipes have reminded me how good the classics really are. I’m definitely all for creative recipes and experimenting in the kitchen. But I was reminded with this one that it’s pretty hard to beat a simple bowl of warm tomato soup.
And when made with just five ingredients, this recipe is tomato soup at its purest. And I might argue, it’s finest. :)
I usually feel this need to gussy up tomato soup with all sorts of extra herbs and seasonings. But when it comes down to it, the classic ingredients end up still being the best — tomatoes, onion, garlic, basil and cream. Just let the ingredients all simmer for awhile, puree, and enjoy.
It pretty much could not be more simple. Or more tasty. :)
This classic tomato basil soup recipe is made simple with just five everyday ingredients.
3 (14 oz.) cans diced tomatoes, with their juices
1 medium white onion, chopped
3 cloves garlic, minced
1 handful basil leaves, julienned
1/2 cup heavy cream
Add tomatoes, onion, garlic and basil to a large saucepan and stir to combine. Heat over medium-high heat until nearly boiling, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. (Or alternately, transfer soup to a traditional blender and puree until smooth, then return to pan.) Stir in heavy cream until combined.
Season with salt and pepper if needed. Serve warm.