yield: 4 servings
prep time: 5 minutes
cook time: 45 minutes
Blessed with a long growing season here in east Tennessee, I have access to fresh basil throughout the summer and into the fall months. What better way to use it than in this comforting dish? This delicious tomato soup is a lot easier to make than you might think!
• 2 tablespoons salted butter
• ½ cup chopped onions
• 2 cloves garlic, minced
• 1 (28-ounce) can whole peeled tomatoes
• 1½ cups vegetable broth
• ¼ cup loosely packed fresh basil leaves, plus extra for garnish if desired
• ½ cup heavy whipping cream
• Salt and ground black pepper
• Shredded or grated Parmesan cheese, for garnish (optional)
1. Melt the butter in a stockpot over medium heat. Add the onions and garlic, and cook until the onions are tender and translucent.
2. Add the tomatoes, broth, and basil to the pot. Bring to a boil over high heat, then reduce the heat to maintain a simmer and cook for 20 minutes to allow the flavors to come together.
3. Slide the pot off the heat and, using an immersion blender, blend the soup to the desired consistency.
4. Stir in the cream and simmer gently for 15 more minutes before serving.
5. Serve topped with Parmesan cheese and fresh basil leaves, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes:
If you don’t own an immersion blender, you can use a regular blender or a potato masher instead. If you use a potato masher, you’ll end up with a chunkier, rustic-style soup.
