Description
A rich and creamy tomato basil soup perfect for any season.
Ingredients
Scale
- 3 Tablespoons olive oil
- 1 small sweet onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 Tablespoons tomato paste (or 1 Tbsp double-concentrated)
- 2 teaspoons dried basil
- 56 ounces canned whole peeled San Marzano tomatoes (two 28oz cans)
- 2 cups chicken stock
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup heavy cream, at room temperature
- optional: crushed red pepper flakes, to taste
Instructions
- Heat the olive oil in a large stainless steel stockpot or enameled Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes.
- Add the garlic and cook, stirring, for 1 minute. Add the tomato paste and dried basil and cook, stirring, for 2–3 minutes.
- Add tomatoes (and their juices), stock, sugar, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. If you’d like a thicker soup, let it simmer for a little longer.
- Remove from heat. Using an immersion blender, puree the soup until smooth. Or let cool slightly and then carefully transfer the soup to a regular blender and blend in batches.
- Stir or blend in the heavy cream. Taste. Add in crushed red pepper flakes, if desired. Serve warm.
- Keep leftovers in a covered container in the refrigerator for up to 1 week. To reheat, simply pour into a pot and cook over medium heat until warm.
Notes
- For a spicier soup, adjust the amount of crushed red pepper flakes according to your taste.
- If using a regular blender, allow soup to cool slightly before blending in batches to avoid splatter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg