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TOMATO BASIL SOUP Recipe

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This recipe for TOMATO BASIL SOUP is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
2 tablespoons butter
1 medium onion (chopped)
1 clove garlic (minced)
1 dash Italian seasoning
2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices)
1.5 cups chicken or vegetable broth
1/2 cup heavy cream (or to taste)
12 leaves fresh basil (torn)
Salt & pepper (to taste)
Directions:
Directions:
Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.

Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.

Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.

Blend the soup (I like to use an immersion blender) until it's smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

Recipe Notes:
I recommend using the canned whole San Marzano tomatoes (it's a variety of tomatoes available from different brands). They're great for cooking with and have wonderful flavor.
If you find the soup is a little too tart for your liking, add a little bit of sugar (it's an old trick). Start with 1/2 teaspoon.

 

 

 

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