"This luxurious soup features a deep, rich flavor profile achieved by simmering fire-roasted tomatoes with aromatic garlic and fresh garden basil. It is finished with a swirl of heavy cream for a silky texture that defines ultimate comfort food."

1 Ingredients

Qty	Item
2 tablespoons 30 ml	Extra virgin olive oil
1 tablespoon 14 g	Unsalted butter
1 medium 150 g	Yellow onion, diced
4 cloves 20 g	Garlic cloves, minced
28 ounces 794 g	Crushed fire-roasted tomatoes
2 cups 480 ml	Vegetable broth
0.5 cup 20 g	Fresh basil leaves, packed
0.5 cup 120 ml	Heavy cream
1 teaspoon 4 g	Granulated sugar (optional)
1 teaspoon 6 g	Kosher salt
0.5 teaspoon 1 g	Black pepper

2 Instructions

Step 1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.

Step 2. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Step 3. Add the crushed fire-roasted tomatoes, vegetable broth, salt, pepper, and sugar. Stir well to combine and bring the mixture to a gentle boil.

Step 4. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.

Step 5. Remove the pot from heat and stir in the fresh basil leaves. Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer to a standard blender in batches.

Step 6. Return the pot to low heat and stir in the heavy cream. Warm through for 2-3 minutes without letting it reach a boil. Taste and adjust seasoning if necessary.

Step 7. Garnish with more fresh basil and a drizzle of olive oil before serving.

·
If you find the soup too acidic, the small amount of sugar helps balance the pH of the tomatoes.
·
For an even richer flavor, roast your own Roma tomatoes in the oven with garlic and thyme before blending.
·
Use an immersion blender directly in the pot to save time and reduce cleanup.
·
To make it vegan, substitute the butter with more olive oil and use full-fat coconut milk instead of heavy cream.

? Frequently Asked Questions

Can I freeze this soup?

Yes, but it is best to freeze it before adding the heavy cream. Add the cream during reheating to prevent the texture from becoming grainy.

What is the best type of tomato to use?

San Marzano canned tomatoes provide the most authentic, sweet flavor, but fire-roasted canned tomatoes add a lovely smoky depth.

How long does it stay fresh in the fridge?

Stored in an airtight container, this soup will last for 3 to 4 days.

Can I use dried basil instead of fresh?

You can, but the flavor won't be as vibrant. Use 1 tablespoon of dried basil and add it during the simmering step rather than at the end.

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