Simple Tomato Soup
A velvety smooth tomato soup with a hint of basil and cream. Made with canned tomatoes so you can enjoy it any time of year. The ultimate comfort bowl, especially with grilled cheese.
Prep: 10 min
Cook: 25 min
Servings: 4
Ingredients
- 28 oz canned whole peeled tomatoes
- 1 medium yellow onion
- 3 garlic cloves
- 2 cups chicken or vegetable broth
- 0.25 cup fresh basil leaves
- 0.25 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp sugar
- 0.25 tsp red pepper flakes
Instructions
- Heat olive oil and butter in a large pot over medium heat. Dice the onion and cook for 5 minutes until soft and translucent.
- Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
- Pour in the canned tomatoes with their juices, crushing them with your hands or a spoon as they go in. Add the broth and sugar.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
- Remove from heat and stir in the fresh basil. Use an immersion blender to puree until completely smooth. (Alternatively, blend in batches in a countertop blender, venting the lid.)
- Stir in the heavy cream and season with salt and pepper to taste. Ladle into bowls and garnish with a swirl of cream, a few basil leaves, and cracked black pepper.