Tomato Basil Soup

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INGREDIENTS

  • ·       1 tablespoon olive oil
  • ·       2 tablespoons butter
  • ·       1 medium onion (chopped)
  • ·       1 clove garlic (minced)
  • ·       1 dash Italian seasoning
  • ·       2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices)
  • ·       1.5 cups chicken or vegetable broth
  • ·       1/2 cup heavy cream (or to taste)
  • ·       12 leaves fresh basil (torn)
  • ·       Salt & pepper (to taste)

 

INSTRUCTIONS

Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.

Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.

Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.

Blend the soup (I like to use an immersion blender) until it's smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

NOTES

I recommend using the canned whole San Marzano tomatoes (it's a variety of tomatoes available from different brands). They're great for cooking with and have wonderful flavor.

If you find the soup is a little too tart for your liking, add a little bit of sugar (it's an old trick). Start with 1/2 teaspoon.








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