Soups & Stews

Tomato Basil Soup

Name: Tomato Basil Soup
Total time: 40 min
Yield: 4
Ingredients: 2 cans (28 oz each) whole San Marzano tomatoes; 1 large onion, roughly chopped; 6 cloves garlic; 1/2 cup heavy cream; 3 tbsp butter; 2 tbsp olive oil; 1 tsp sugar; 1 cup chicken or vegetable broth; Large handful fresh basil; Salt and pepper; Grilled cheese sandwiches for dipping (obviously)

⏱ 40 min👤 Serves 4

Instructions

Melt butter and olive oil in a large pot over medium heat. Add onion and cook until very soft and starting to caramelize, about 12 minutes. Add garlic and cook 2 minutes more.
Add tomatoes (crush them with your hands as you add them), broth, and sugar. Bring to a simmer and cook 20 minutes, stirring occasionally.
Add most of the basil leaves and blend the soup until completely smooth — use an immersion blender or transfer carefully to a blender. Return to pot.
Stir in heavy cream and heat through. Season generously with salt and pepper. Serve topped with fresh basil leaves.

Notes

The pinch of sugar balances the acidity of the tomatoes. Taste the soup before adding it — sometimes San Marzanos are sweet enough on their own.

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