Sunday, October 9, 2016
Creamy Tomato Basil Soup
¼ C olive oil
1 or 2 cloves garlic, minced
2 yellow onions, rough chopped
50-60 oz canned, diced tomatoes (with juice)
2 C chicken broth
¼ C sugar
2 tsp dried oregano
12-15 large, fresh basil leaves
1-2 C cream
salt & pepper to taste
Heat olive oil in a large sauce pan or stock pot over medium-high heat. Add garlic; heat until fragrant. Add chopped onions, cooking until soft and translucent (8-10 minutes), stirring frequently.
Add diced tomatoes, broth, sugar, oregano and basil; bring to a boil. Reduce heat; simmer 30 minutes (more is fine, let those flavors blend). Using an immersion blender, purée until smooth.* Add cream as you purée, return to boil. Season to taste with salt & pepper.
Serving suggestions: Serve with cheese lace (pictured), topped with shredded parmesan, a dollop of sour cream, a fresh basil leaf...
* If you don't have an immersion blender, simply work in batches to purée soup in a standard blender.