Tomato-Basil Soup
An easy recipe for deliciously flavorful tomato soup made with a combination of plum tomatoes, tomato juice and a generous quantity of fresh basil.
Servings: 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup onion chopped
- 4 cloves garlic finely chopped
- 3 cups diced tomatoes undrained
- 1 cup low-sodium chicken broth
- 1/2 teaspoon dried oregano
- Pinch crushed red pepper
- Salt and freshly ground black pepper
- 1 cup loosely packed basil leaves roughly chopped
- 2 tablespoons heavy cream
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, 5 to 6 minutes. Add the garlic and continue cooking, stirring continually, until fragrant and barely golden, 2 minutes additional.
- Add the tomatoes, chicken broth, oregano and crushed red pepper. Stir to combine and season to taste with salt and pepper. Reduce the heat to medium low, add the basil, cover and cook for 20 minutes, stirring occasionally.
- Stir in the cream and purée the soup using a hand-held or conventional blender. Ladle into bowls and garnish with chopped basil if desired.