The Best Ever Tomato Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 3 tbsp. olive oil
  • 3 tbsp. butter
  • 1/4 tp 1/2 tsp crushed red pepper flakes
  • 3 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp dried basil
  • 3 cans (28 oz. each) whole peeled tomatoes
  • 32 oz. chicken stock
  • 2 tbsp. tomato paste
  • 3 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup heavy whipping cream
  • Fresh basil leaves, thinly sliced

Directions

  1. In a large stockpot or Dutch oven, heat oil, butter, and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook and stir until softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; bring to a boil. Reduce heat; simmer until flavors have blended, 20-25 minutes.

  2. Remove from heat. Using a blender, puree soup in batches until smooth. Return to heat and slowly stir in cream; cook until heated through but not boiling. Top with fresh basil.

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