Tomato, cream, and basil combine for a smooth, hearty, and aromatic soup ideal for warming any meal.
# Components:
→ Main Ingredients
01 - 2 tablespoons unsalted butter
02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 cans (28 ounces each) whole peeled tomatoes with juices
06 - 2 cups chicken broth
07 - 1 cup heavy cream
08 - 1/2 teaspoon sugar
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 cup chopped fresh basil leaves
→ Optional Garnish
12 - Grated Parmesan cheese
13 - Additional basil leaves
# Method steps:
01 - Melt unsalted butter and olive oil in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
02 - Stir in minced garlic and cook for 1 minute, until fragrant but not browned.
03 - Add whole peeled tomatoes with their juices to the pot. Break up tomatoes with a wooden spoon. Stir in chicken broth.
04 - Bring mixture to a boil, then reduce heat and let simmer uncovered for 20 minutes, allowing flavors to develop.
05 - Using an immersion blender, puree the soup directly in the pot until smooth and velvety. Alternatively, use a countertop blender, working in batches if necessary.
06 - Stir in heavy cream, sugar, salt, black pepper, and chopped basil. Simmer gently for 5 minutes to meld flavors; adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with Parmesan cheese and basil leaves, if desired.
