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Tomato Basil Soup

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This tomato basil soup is perfect for a cold winter day!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4

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.
Keyword Cream, Tomato, Vegetarian
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