Creamy Tomato Basil Soup

• 2 cans whole peeled tomatoes (28 oz each)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups vegetable broth
• ½ cup heavy cream
• ¼ cup fresh basil leaves
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Build Your Flavor Foundation

   In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Using both fats gives you the flavor of butter with the higher smoke point of olive oil, preventing any burnt butter taste. Add the diced onion and stir to coat it in the fats. Now comes the patient part - cook the onion for a full five to seven minutes, stirring occasionally, until it turns translucent and soft. You want zero crunch remaining. Add the minced garlic and cook for another minute, stirring constantly so it does not burn. Your kitchen should smell incredible at this point.

2. 2

   Add the Tomatoes

   Pour both cans of tomatoes into the pot, including all their juices - that liquid is pure concentrated tomato flavor. Use a wooden spoon or your hands to crush the tomatoes into rough chunks. Some cooks use a potato masher, which works well too. Add the vegetable broth, sugar, salt, and pepper. The sugar is not there to make the soup sweet - it simply balances the natural acidity of the tomatoes and rounds out the flavor. Stir everything together and bring to a gentle boil.

3. 3

   Simmer to Perfection

   Once the soup is bubbling, reduce the heat to low and let it simmer uncovered for twenty minutes. During this time, the liquid will reduce slightly and the flavors will deepen and meld together. The tomatoes will break down further, and your kitchen will fill with one of the most comforting aromas known to humanity. Stir occasionally to prevent sticking, scraping up any delicious bits from the bottom of the pot.

4. 4

   Blend Until Silky

   Remove the pot from the heat and let it cool for about five minutes - blending boiling liquid can be dangerous. Add the fresh basil leaves directly to the pot. If you have an immersion blender, now is its time to shine - simply blend everything right in the pot until completely smooth. If using a regular blender, work in batches, filling the blender no more than halfway each time and holding a towel over the lid to prevent hot soup explosions. Pour the blended batches into a clean pot.

5. 5

   Add the Cream and Serve

   Return the pot to low heat. Pour in the heavy cream and stir until fully incorporated - watch the color transform from bright red to a beautiful, rich orange-pink. Taste and adjust your seasonings. You might want more salt, a touch more pepper, or even a pinch more sugar depending on your tomatoes. Ladle into warmed bowls, finish each with a drizzle of cream and a small basil leaf for garnish, and serve immediately alongside thick slices of crusty bread or, better yet, the gooiest grilled cheese sandwich you can construct.

Nutrition Facts

Per serving (approximate values)