Creamy Tomato Basil Soup

Ingredients

• 3 tablespoons butter
• 1 onion, diced
• 3 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes, with juices
• 2 cups vegetable or chicken broth
• 1 tablespoon sugar
• 1 teaspoon salt, plus more to taste
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 0.5 cup fresh basil leaves, loosely packed

Instructions

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent but not browned.
2. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
3. Add the whole tomatoes with their juices, crushing each tomato with the back of a wooden spoon as you add it to break it into chunks.
4. Stir in the broth, sugar, salt, and pepper. Raise the heat to high and bring the soup to a boil, then reduce to a low simmer.
5. Cover partially and simmer for 20 minutes, stirring occasionally, to let the tomatoes break down fully and the flavors deepen.
6. Remove the pot from the heat and let it cool for about 5 minutes -- blending liquid that is too hot can cause dangerous splattering.
7. Working in batches, transfer the soup to a blender, filling it no more than halfway each time, and hold the lid down firmly with a folded kitchen towel over the top. Blend on high for 30 to 45 seconds until completely smooth. Alternatively, use an immersion blender directly in the pot.
8. Return the blended soup to the pot over low heat. Stir in the heavy cream and warm through gently for 2 to 3 minutes -- do not let it come to a hard boil once the cream is added, or it may separate.
9. Tear or thinly slice the fresh basil and stir most of it into the soup, saving a little for garnish.
10. Taste and adjust the seasoning with more salt if needed, then ladle into bowls and top with the reserved basil.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.