Creamy Tomato Basil Soup

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 medium Yellow Onion (diced)
• 2 cloves Garlic (minced)
• 28 oz Crushed Tomatoes (canned)
• 14 oz Fire Roasted Diced Tomatoes (canned)
• 4 tsp Granulated Sugar (balances acidity)
• 2 tsp Kosher Salt (adjust to taste)
• 1 tsp Black Pepper (freshly ground)
• 2 cup Unsalted Chicken Broth (low‑sodium)
• 1 leaf Bay Leaf (remove before blending)
• 2 tbsp Fresh Basil (chopped, plus extra for garnish)
• 1 cup Heavy Cream (adds richness)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and chop the fresh basil.

   Time: PT5M

2. Sauté Onion

   Heat 2 tbsp olive oil in a large pot over medium‑high heat and sauté the diced onion until softened, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium-high

3. Add Garlic

   Add the minced garlic and sauté for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: Medium

4. Combine Tomatoes and Seasonings

   Stir in the 28‑oz can crushed tomatoes, 14‑oz can fire‑roasted diced tomatoes, 4 tsp sugar, 2 tsp kosher salt, 1 tsp black pepper, 2 cups chicken broth, the bay leaf, and 2 tbsp chopped basil.

   Time: PT1M

   Temperature: Medium

5. Simmer Soup

   Bring the mixture to a gentle boil, then reduce to a simmer and cook uncovered for 20–25 minutes, stirring occasionally.

   Time: PT22M

   Temperature: Medium

6. Remove Bay Leaf

   Take out the bay leaf and discard it.

   Time: PT0M

7. Puree Soup

   Using an immersion blender (or a regular blender), puree the soup until completely smooth.

   Time: PT2M

8. Finish with Cream and Basil

   Stir in 1 cup heavy cream and an additional 2 tbsp minced fresh basil. Heat gently just until warmed through.

   Time: PT1M

9. Serve

   Ladle the soup into bowls, garnish with a few fresh basil leaves, and enjoy with grilled cheese if desired.

   Time: PT0M

Nutrition Facts

Calories

340

Protein

5 g

Carbohydrates

20 g

Fat

25 g

Fiber

3 g