Creamy Tomato and Basil Soup

Nothing is more comforting than a cup of tomato soup. Enjoy this velvety version of a childhood favorite with a grilled cheese sandwich.

Egg FreeVegetarianGluten FreePescatarianNut Free

4

Servings

25 Mins

Prep Time

45 Mins

Cook Time

Cooking Steps

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1. Add the Oil while Preheating the Pot

Add the oil and preheat the pot to 300°F/150°C (medium-low).

  • Extra Virgin Olive Oil2 Tbsps.
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2. Add and Cook the Onion and Garlic

Cook the onions and garlic for 4 minutes, stirring occasionally until they are lightly golden and softened.

  • Yellow Onion(diced small)1 cup
  • Garlic Clove(thinly sliced)3
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3. Add the Liquids and Simmer the Soup

Bring the soup to a simmer, then reduce the temperature to 225°F/110°C and continue simmering the soup for 15 minutes.

  • San Marzano Tomatoes(canned, crushed)3 ½ cups
  • Heavy Cream2 cups
  • Vegetable Stock(or chicken stock)1 cup
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4. Season the Soup

Season the soup with kosher salt and black pepper.

  • Kosher Salt1 Tbsp.
  • Black Pepper(freshly cracked)20 turns
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5. Add the Basil and Purée the Soup

Transfer the soup to a blender and add the basil leaves. Purée until smooth.

  • Basil Leaves7
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6. Serve Immediately

Ladle the soup into bowls and serve with grilled cheese, or garnish with additional basil if desired.

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