20-Minute Tomato Soup

Name: 20-Minute Tomato Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small white onion, peeled and diced; 4 cloves garlic, peeled and minced; 2 (14-ounce) cans fire-roasted diced tomatoes; 3 cups chicken or vegetable stock; 1 teaspoon Italian seasoning, store-bought or homemade; 1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed; Kosher salt and freshly-cracked black pepper; optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil

This 20-Minute Tomato Soup recipe is quick and easy to make, nice and hearty, and full of fire-roasted tomatoes and lots of fresh basil.

⏱ 20 menit 🔨 Persiapan 5mnt 🔥 Masak 15mnt 📊 Mudah 🍽 6 porsi 👁 36

Bahan-bahan

6 porsi

1 tablespoon extra-virgin olive oil
1 small white onion, peeled and diced
4 cloves garlic, peeled and minced
2 (14-ounce) cans fire-roasted diced tomatoes
3 cups chicken or vegetable stock
1 teaspoon Italian seasoning, store-bought or homemade
1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed
Kosher salt and freshly-cracked black pepper
optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil

Langkah-langkah

Heat oil in a large saucepan over medium-high heat. Add onion and saute for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup simmer for at least another 5-10 minutes.
Then uncover the soup, and use an immersion blender to puree until smooth. (Or alternately, you can transfer the soup in small batches to a traditional blender or food processor, and puree until smooth. Just be extra-careful since the soup will be hot!)
Taste, and season with salt and pepper to taste.
Serve immediately, garnished with optional toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Sayur & Sup