A creamy, flavorful soup made with ripe tomatoes and a hint of basil.
Prep 10 min · Cook 30 min · Serves 4
Ingredients
Olive oil2 tbsp · 30 ml
Onion1 medium(diced)
Garlic2 cloves(minced)
Tomatoes4 cups(peeled and diced)
Chicken broth4 cups · 960 ml
Heavy cream½ cup · 120 ml
Basil¼ cup(finely chopped)
Salt and pepperto taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes.
Add the garlic and cook for another 1–2 minutes.
Add the tomatoes and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Purée the soup until smooth with an immersion blender, or transfer to a blender and blend in batches.
Stir in the heavy cream and basil, and season with salt and pepper to taste.
Serve hot.
The first soup that felt like ours, made from the tomatoes that always outgrew the
garden by August. A pot of this on the stove still means late summer, no matter the season.
The Chef's Touch Delicious with a grilled cheese sandwich or a simple green salad. For a spicier version, add a pinch of red pepper flakes or a diced jalapeño to the pot with the onions and garlic. You can also add a can of drained, diced tomatoes for a thicker, chunkier soup.
