Classic Tomato Basil Soup
Crushing the whole canned tomatoes by hand makes a difference; you get a better texture than the pre-crushed kind. Also, wait to add the basil until the very end, off the heat, so its flavor stays bright and fresh.
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Ingredients
- 1/4 cup extra virgin olive oil
- 3 medium carrots chopped
- 1 large yellow onion ~1.5 cups, chopped
- 2 cans whole peeled tomatoes 28 oz
- 5 cups chicken broth
- 1.5 tsp kosher salt to start
- 1.25 tsp ground black pepper
- 1.25 cups packed fresh basil leaves
- 1.25 cups heavy cream
Instructions
- Heat olive oil in large Dutch oven over medium heat.
- Cook carrots and onion 10-12 minutes until softened.
- Add tomatoes and broth. Break up tomatoes with spoon.
- Bring to boil, reduce heat and simmer uncovered 25-30 minutes.
- Remove from heat. Stir in basil, cream, salt and pepper.
- Blend until smooth using immersion blender.
- Taste and adjust seasoning before serving.
Notes
Can be blended in batches using regular blender if needed.