🧂 Ingredients
- 2 tablespoons butter
- 1 medium onion
- 2 garlic cloves
- 1 can crushed tomatoes
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon sugar
- salt
- pepper
- fresh basil leaves
📖 Instructions
🔥 Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until the onion is soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
🥄 Add Tomatoes and Broth:
Stir in the crushed tomatoes and tomato paste, and cook for a couple of minutes to allow the flavors to combine. Pour in the chicken broth (or vegetable broth), and bring the mixture to a simmer.
🌿 Season the Soup:
Add the dried basil (or fresh if you have it), sugar (optional), salt, and pepper. Let the soup simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the tomatoes to soften.
🌀 Blend the Soup:
Once the soup has simmered and the flavors are well-combined, remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender, then return it to the pot.
🥛 Add the Cream:
Once the soup is blended, return it to low heat. Stir in the heavy cream (or milk), and cook for another 5 minutes until heated through. Taste the soup and adjust the seasoning with more salt and pepper if needed.
🍽️ Serve:
Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve hot with a side of crusty bread, grilled cheese, or a salad.
💡 Tips:
For a richer flavor: You can roast the tomatoes in the oven with olive oil, garlic, and a sprinkle of salt before adding them to the soup. This adds a depth of flavor to the soup.
For a smoother texture: You can strain the soup after blending to remove any tomato bits or skin pieces for a velvety texture.
Add a kick: If you like a little heat, add a pinch of red pepper flakes along with the basil.