Creamy Tomato Basil Soup
An easy and delicious creamy tomato basil soup ready to serve in 30 minutes!
Equipment
- 1 Dutch oven or Stockpot
- 1 liquid measuring cup
- 1 Stove
- 1 cutting board
- 1 chef's knife
- 1 set measuring spoons
- 1 immersion blender
Ingredients
- 4 T Butter
- 2 T olive oil
- 1 C yellow onion, diced
- 4 cloves garlic, minced
- 1 T sugar
- 1 C chicken stock
- 2 28 oz. cans tomatoes, chopped, juice included or 2 qts home canned
- 1/4 C heavy cream
- 8 fresh basil leaves, chopped
- 1 T fresh oregano, chopped
- salt and pepper to taste
- Parmesan cheese and fresh basil for topping
Instructions
- Finely chop onions.
- Add olive oil and butter to a Dutch oven and add diced onions. Saute until translucent about 5 minutes
- Add minced garlic to the onion and continue cooking about a minute.
- Add tomatoes with juice, chicken stock and sugar for about 12-15 minutes until beginning to thicken.
- Stir in cream, basil, oregano and salt and pepper to taste.
- Remove from heat and use an immersion blender to puree the soup.
- Add to serving bowls and top with Parmesan cheese and fresh basil. Feel free to add croutons or serve with a grilled cheese.
Notes
The BEST creamy tomato basil soup ready in 30 minutes! This soup is perfect without croutons...but, feel free to serve with buttery toasted croutons OR a grilled cheese.