Tomato basil soup
| Serves | 6 |
|---|---|
| Time | 40 min |
| Per serving | 165 kcal (990 for the batch) |
| Contains | dairy |
| Contributed by | Community · 9 versions |
| Tags | dinner · soup · vegetarian |
| Calories are computed from the ingredient records. Approximate. | |
Description
Canned tomatoes, sweated onion, and cream stirred in off the heat. The cream is the one place a dairy-free swap works with no penalty.
Ingredients
| Quantity | Ingredient | Its job here | Swaps |
|---|---|---|---|
| 2 tbsp | Olive oil | cooking | 1 option |
| 1 | Yellow onion, diced | aroma | none |
| 3 | Garlic cloves, cloves, sliced | aroma | none |
| 3 1/2 cups | Crushed tomatoes, one 28-oz can | body | none |
| 1 tsp | Kosher salt | season | none |
| 1/2 cup | Fresh basil, leaves, torn | aroma | none |
| 1/2 cup | Heavy cream | finish | 2 options |
Instructions
- Warm the oil over medium-low. Sweat the onion with a pinch of salt until soft and sweet, 10 minutes. Add the garlic for the last minute.
- Add the tomatoes, 2 cups of water and the salt. Simmer 20 minutes.
- Blend smooth. Stir in the basil.
- Off the heat, stir in the cream. Taste for salt and a pinch of sugar if the tomatoes were sharp.
Substitutions for this recipe
Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.
| Instead of | Use | How much | What changes | Confidence |
|---|---|---|---|---|
| Olive oil | Butter | 2 1/2 tbsp (× 1.25) | Butter is a fifth water, so use a quarter more. Lower smoke point: watch it in a hot pan. | ●●● high |
| Heavy cream | Coconut cream | 1/2 cup (× 1) | Stir in off the heat exactly as you would cream. The coconut reads as intentional in tomato soup. ⚠ FDA labels coconut as a tree nut. rule for: finish |
●●● high |
| Heavy cream | Whole milk | 1 cup milk + 2 tbsp butter per cup of cream | Stir in off the heat with 1 tbsp butter per ½ cup of milk. Lighter, still silky. rule for: finish | ●●● high |