Creamy Tomato Basil Soup Recipe

Ingredients

• 1 large onion (sliced)
• 1 large carrot (cubed)
• 2 celery ribs (sliced)
• 4 garlic cloves (chopped)
• 4 Tbsp unsalted butter
• 2 Tbsp olive oil
• 2 lbs fresh ripe tomatoes
• 29 oz diced tomatoes (2 cans)
• 1 tsp salt (or to taste)
• 1/4 tsp ground black pepper (or to taste)
• 2 cups chicken broth
• 1 cup heavy whipping cream
• 1/4 cup fresh basil (finely chopped)
• 1/4 tsp dried basil

Instructions

1. 1

   Add the chopped vegetables to a Dutch oven with the butter and oil.

2. 2

   Cook the vegetables over medium heat for 8 to 10 minutes, or until vegetables are tender. Be sure to stir frequently to prevent them from sticking to the bottom or burning.

3. 3

   Chop the fresh tomatoes and add to the rest of the vegetables in the Dutch oven. Add the canned diced tomatoes with their juices to the pot. Season the mixture with salt and pepper. Continue cooking for 5 minutes, stirring frequently.

4. 4

   In two batches, transfer the vegetable mixture to a blender, blend until pureed.

5. 5

   Return the blended mixture to the Dutch oven.

6. 6

   To the pot, add the chicken broth, heavy whipping cream, and the fresh and dried basil. Add additional salt and pepper to taste, if desired.

7. 7

   Bring the soup to a soft boil, turn the heat down to low and simmer for another 5 minutes.

8. 8

   Serve and enjoy, friends!