Ingredients
Scale
- (2) 28 oz Whole Peeled Tomatoes
- 1 Tablespoon Olive oil
- 2 Tablespoons Unsalted Butter
- 1/2 Cup Onion, diced finely
- 1 Tablespoon Garlic, peeled and minced
- 2 Cups Chicken broth
- 1 Tablespoon Sugar
- 1/2 Cup Heavy Cream, warmed
- 1/2 Cup Whole Milk, warmed
- 10–15 Basil Leaves (depending on size)
Instructions
- Add the oil and butter to a large stockpot over medium low heat and sauté the onion until it softens, approximately 4-5 minutes. Add the garlic and stir.
- Add the tomatoes and broth, bring it to a boil, reduce the heat and simmer for 10 minutes.
- Add the sugar and butter and stir slowly until they are dissolved.
- Slowly add the heavy cream while stirring – add the milk continuing to stir.
- Add the basil.
- Using an immersion blender, blend the soup until it is creamy and velvety. (A blender would work as well, just be sure to work in batches and make sure the lid is on tight with a cloth or towel covering it in case the liquid spills out.)
- To serve, top the soup with a little fresh Parmesan cheese and croutons or serve with your favorite sandwich!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
Nutrition
- Calories: 219
- Sugar: 10 gr
- Sodium: 591 mg
- Fat: 16.4 gr
- Saturated Fat: 8.4 gr
- Carbohydrates: 12.9 gr
- Fiber: .9
- Cholesterol: 39 mg
