This quick and creamy tomato soup is full of fresh flavor and comes together in just minutes. With a hint of herbs, garlic, and a touch of balsamic, it’s perfect as a light lunch or starter for any meal.
Ingredients:
- 2 cups tomato juice (16 fl oz)
- 2 cups water (or substitute part with half-and-half, sour cream, or cooking cream)
- 1 bay leaf
- 1–2 teaspoons chopped fresh basil
- 2 small sprigs fresh parsley
- 2 cloves garlic, quartered
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Salt and black pepper, to taste
- Optional: sweetener (like honey or sugar) if soup is too acidic
Instructions:
- In a medium saucepan, combine tomato juice, water (or cream), bay leaf, and quartered garlic. Bring to a gentle boil over medium heat.
- Reduce heat to low, add balsamic vinegar, and season with salt and pepper. Simmer for 5 minutes to let the flavors meld.
- During the last minute of cooking, stir in olive oil, chopped basil, and parsley.
- Taste and adjust seasoning. If the soup tastes too acidic, add a small amount of sweetener to balance.
- Serve warm, garnished with extra basil or a drizzle of olive oil if desired.
