Servings: 6 servings
Calories: 240kcal
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 56 oz crushed tomatoes two 28-oz cans
- 2 cups vegetable broth or chicken broth
- 1 tsp sugar to balance acidity
- 1 cup heavy cream or half-and-half
- 1/4 cup fresh basil leaves chopped, plus more for serving
- salt and black pepper to taste
Instructions
- Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until soft, then stir in the garlic and tomato paste and cook for 1 minute.
- Pour in the crushed tomatoes and vegetable broth, add the sugar, and stir well. Bring to a gentle boil.
- Reduce the heat and simmer uncovered for 12-15 minutes, stirring now and then, until slightly thickened.
- Blend the soup with an immersion blender (or carefully in batches in a countertop blender) until smooth and velvety.
- Stir in the heavy cream and fresh basil. Warm for 1-2 minutes without boiling, then season with salt and black pepper to taste.
- Serve hot with extra basil on top, alongside grilled cheese or buttery homemade croutons.
Notes
For a lighter soup, swap the cream for whole milk. To freeze, cool completely and store without the cream for up to 3 months; stir in cream after reheating. Fresh tomatoes work too — use about 3 lbs of ripe tomatoes, roasted first for best flavor.
Nutrition
Serving: 1servings | Calories: 240kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Sodium: 680mg | Fiber: 4g | Sugar: 11g
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