Tomato Basil Soup
This tomato basil soup is perfect for a cold winter day!
Equipment
- Stovetop
- Immersion Blender
Ingredients
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 Medium Onion Diced Finely
- 1 Tsp Salt
- 1 Pinch Red Pepper Flakes
- 2 Cloves Garlic Minced
- 1 28 oz Can Whole Peeled San Marzano Tomatoes
- 2 C Chicken Stock
- ¼ Tsp Black Pepper
- ½ Tsp Balsamic Vinegar
- ½ C Heavy Cream
- ¼ C Basil Chopped
- Basil For Garnish
- Croutons For Garnish
Instructions
- In a medium saucepan over medium-low heat, combine butter and oil. Once butter has melted, add onions, season with salt, and cook until onions have fully softened.
- Add chili flakes and garlic and cook another 5 minutes.
- Increase heat to medium, add tomatoes with their juices and cook about 10 minutes, crushing tomatoes with the back of the spoon.
- Add the chicken stock, black pepper, and balsamic vinegar, and continue to cook until tomatoes completely fall apart.
- Remove from heat and use an immersion blender to puree the soup.
- Return to low heat and slowly stir in the heavy cream. Adjust seasoning as needed.
- Stir in chopped basil, serve garnished with croutons and fresh basil.
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