Creamy Tomato Basil Soup
You will never eat canned tomato soup again after trying this Creamy Tomato Basil Soup.
Equipment
- vitamix blender
- measuring cups and spoons
- spatula set
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Butter
- 1 Onion diced
- 3 Garlic Cloves
- 1/4 teaspoon Red Chili Flakes
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 - 28- ounce cans Whole Tomatoes with juices
- 3 Tablespoons Sugar
- 3 cups Chicken Broth
- 1/4 cup Fresh Basil or 2 Tablespoons dried basil
- 1 cup Heavy Cream may add a little less or more depending on how creamy you like it
Garnish:
- Fresh Basil Ribbons
- Parmesan Cheese
- Croutons
Instructions
- In large pot, heat oil and butter over medium heat. Add onions and saute for 10 minutes or until soft. Stir often.
- Add garlic, red chili flakes, salt, and pepper. Cook for 2-3 minutes.
- Stir in tomatoes and sugar. Cook for 10 minutes, smashing tomatoes with a wooden spoon as they cook.
- Stir in chicken broth and cook for an additional 10 minutes. Add basil.
- Blend until smooth and creamy with an immersion blender or in a kitchen blender. Be careful as the soup will be hot so vent the lid to release the steam. Work in batches.
- Stir in heavy cream. Add more if you want it to be creamier. Salt as needed.
- Garnish with fresh basil ribbons and parmesan cheese.
