Tomato Basil Soup from Scratch

Ingredients

• 1 piece Extra Large Onion (peeled and diced)
• 4 cloves Garlic Cloves (minced)
• 4 tablespoons Unsalted Butter (cut into small pieces)
• 2 28-ounce cans Canned Whole Peeled Tomatoes (San Marzano or any high-quality tomatoes)
• 3 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 0.5 cup Fresh Basil Leaves (packed, roughly chopped)
• 0.5 cup Heavy Cream (full‑fat)
• to taste Kosher Salt (for seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Dice the extra‑large onion and mince the garlic cloves. Measure out butter, stock, basil, and cream.

   Time: PT10M

2. Sauté Onion

   Melt the butter in a large pot over medium heat. Add the diced onion, season with a pinch of salt and pepper, and sauté until the onion is soft and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic

   Add the minced garlic to the pot and sauté for about 1 minute, until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Combine Tomatoes and Stock

   Pour in the two 28‑ounce cans of whole peeled tomatoes (break them up with a spoon) and add the chicken stock. Stir to combine.

   Time: PT5M

   Temperature: medium‑high heat

5. Season and Simmer

   Bring the mixture to a gentle bubble, then add the packed fresh basil, a pinch of kosher salt, and freshly ground black pepper. Reduce heat to low and let the soup simmer for 45 minutes.

   Time: PT45M

   Temperature: low simmer

6. Blend the Soup

   Working in batches, carefully transfer the hot soup to a blender. Blend until smooth, then return the puree to the pot.

   Time: PT10M

7. Finish with Cream

   Stir in the half‑cup of heavy cream and warm the soup over low heat for another 5 minutes, without bringing it back to a boil.

   Time: PT5M

   Temperature: low heat

8. Serve

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

   Time: PT1M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

15 g

Fat

12 g

Fiber

3 g