Creamy Tomato Potato Basil Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add diced potatoes and cook for a few minutes until they start to soften.
• STEP 3.Pour in canned tomatoes, vegetable broth, and seasonings. Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are tender.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 5.Stir in fresh basil and heavy cream. Cook for an additional 5 minutes.
• STEP 6.Season with salt and pepper to taste. Serve hot and garnish with additional basil leaves if desired.

Cooking Tips

• For a chunkier soup, you can leave some of the potatoes and tomatoes partially mashed instead of pureeing the entire soup.
• If you don't have fresh basil, you can use dried basil, but the flavor won't be as vibrant.
• To make the soup vegan, substitute the heavy cream with coconut milk or cashew cream.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup hot with a sprinkle of grated Parmesan cheese and a drizzle of olive oil, if desired.