Creamy Tomato Basil Soup
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove minced
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups chicken broth
  • Salt and pepper, to taste
  • ½ cup heavy cream
  • 1 bunch basil, torn into small pieces
Instructions
  1. In a Dutch Oven, heat olive oil over medium heat. Add the onions and cook until soft, about 5 minutes. Add garlic and and sauté until fragrant, around 30 seconds.
  2. Add tomatoes and chicken stock to the pot. Season with salt and pepper, to taste. Bring the mixture to a boil and then reduce heat to a simmer. Simmer for 15 minutes.
  3. Place soup in a blender (I used my Vitamix), and puree until smooth. If unsure, puree it longer. This soup can taste "grainy" if it is not pureed long enough. Return the soup to the pot.
  4. Add the cream and basil to the soup. Simmer for another 15 minutes, or until it has reached desired consistency.
  5. Serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/creamy-tomato-basil-soup/