Creamy Tomato Soup
By: max
A comforting, rich tomato soup perfect for cold days, paired with grilled cheese sandwiches.
1. 2 tablespoons of of olive oil
2. 1 large, chopped of onion
3. 3 cloves, minced of garlic
4. 2 pounds of ripe, chopped of tomatoes
5. 2 tablespoons of of tomato paste
6. 3 cups of of vegetable broth
7. 1/2 cup of of heavy cream
8. 1 teaspoon of of dried basil
9. 1/2 teaspoon of of dried oregano
10. 1 teaspoon of of sugar
11. 1 teaspoon of of salt
12. 1/2 teaspoon of freshly ground of black pepper
13. 1/4 cup of chopped, for garnish of fresh basil leaves
1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Add chopped tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and pepper. Stir to combine.
5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
6. Remove from heat and use an immersion blender to puree the soup until smooth.
7. Return to low heat and stir in heavy cream. Warm through but do not boil.
8. Taste and adjust seasoning if needed.
9. Serve hot, garnished with fresh basil leaves.