Creamy Tomato Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy tomato velouté is one of my go to recipes when I want something comforting but don't have much time. With just 45 minutes from start to finish, it comes together faster than you'd expect, and the ingredients are probably already in your kitchen. Fresh tomatoes are packed with lycopene, a powerful antioxidant that's wonderful for your heart, and when you blend them into this silky smooth soup with basil and cream, you get pure comfort in a bowl. It's the kind of dish that tastes like you spent hours cooking when really you've just made something simple and delicious.
Ella x
Ingredients
- 10ripe tomatoes
- 1420 mlvegetable broth
- 1 mediumwhite onion(diced)
- 2garlic clove
- 237 mlfresh basil(chopped)
- 2 tbspolive oil
- 1 tspsalt
- 1 tspblack pepper
- 237 mlheavy cream
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat.
Tip: Ensure the pot is large enough to hold all the ingredients.
- 2
Add diced onion and minced garlic, sauté until softened.
Tip: Stir frequently to prevent burning.
- 3
Add tomatoes and vegetable broth. Bring to a boil.
Tip: Cover the pot to speed up the process.
- 4
Reduce heat and let simmer for 20 minutes.
Tip: This allows the flavors to meld together.
- 5
Add chopped basil and blend the soup until smooth.
Tip: A blender or immersion blender can be used.
- 6
Season with salt and pepper to taste. Stir in heavy cream.
Tip: Carefully heat the soup if the cream solidifies.
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