Sopa o Crema de Tomate con Albahaca (Tomato and Basil Soup)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 carrot peeled and diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 14-ounce can whole tomatoes
- 1 cup vegetable broth
- Salt and pepper
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ tablespoon sugar
- ¼ cup fresh basil
- ¼ cup heavy cream plus more for serving
- Pesto for serving
- In a medium pan, heat the olive oil and butter over medium-low heat.
- Add the carrots, onion and garlic, cook until tender, about 8 minutes.
- Add the canned tomatoes with the juice, vegetable broth, salt, pepper, cumin, oregano and sugar.
- Cook about 20 minutes or until the vegetables are soft. Add basil and cream.
- Place in a blender and blend until smooth. Garnish with 1 tablespoon pesto and a drizzle of heavy cream.
Tomato soup is popular all over the world and there are, of course, many variations of this simple soup. This is my mom's Sopa de Tomate recipe. I hated it as a kid, but now I can't get enough of it!
This soup was something that I threw together for lunch the other day while trying to use some basil that was going bad. Creamy, smooth and delicious, it is the perfect soup. I garnished mine with cream, pesto and served it with an arepa topped with melted cheese.