|Rich, hearty, and simple are some of the ways this soup can be described. I did some extensive experimentation before coming up with a combination of ingredients that agreed completely with my taste buds. Everybody knows that tomato and basil go together in a variety of dishes, but this particular pairing is absolutely superb.
It’s such a straightforward recipe, I can’t think of any prep notes to include. Be sure to make plenty, and freeze what you don’t eat.
|3-14 oz. cans||Tomato puree or crushed tomatoes|
|1||Bulb garlic, minced|
|1||Medium onion, chopped|
|1 cup||Heavy cream|
|2 cups||Low-sodium chicken broth|
|¼ cup||Olive oil|
|30||Large basil leaves, finely minced|
|In a Dutch oven or similar large pot, sauté onion and garlic in olive oil. Add cans of tomato puree; cover and simmer slowly for approximately 15 minutes, stirring occasionally.
Add chicken broth and heavy cream; bring to a simmer again, stirring frequently until mixture reaches a moderately thick consistency. Stir in basil and sugar; add salt and pepper to taste.
Ladle mixture into a blender; carefully puree until smooth. Pour back into pot; heat until piping hot. Serve hot.
This soup keeps in the fridge for 3-4 days, and freezes well.