Tomato Basil Soup

Serves: 6

Floy Nolan

1 January 1970

Based on User reviews:

51

Spice

58

Sweetness

56

Sourness

41 mins

Prep time (avg)

5.6

Difficulty

Ingredients:

6 tbsps

Butter

1

Onion (thinly sliced)

15

Baby Carrots (thinly sliced)

2 stalks

Celery (thinly sliced)

3 cloves

Garlic (chopped)

230 g

Tomato Sauce (can such as hunt's®)

1.25 cups

Chicken Broth

2 tbsps

Basil (chopped fresh)

1 tbsp

Oregano (chopped fresh)

1

Salt

1

Ground Black Pepper (to taste)

1.5 cups

Heavy Whipping Cream

Directions:

1

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes

2

Stir in both amounts of tomato sauce, chicken broth, basil, and oregano

3

Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes

4

Pour soup into a blender no more than half full

5

Cover and hold lid down; pulse a few times before leaving on to blend

6

Add cream

7

Continue to puree in batches until smooth, transferring creamy soup to another pot

8

Heat soup over medium-high heat until hot, about 5 minutes more