Creamy Tomato SoupIngredients:
1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 cans (14.
5 ounces each) diced tomatoes, undrained 1 cup chicken broth 1/2 cup heavy cream 1/4 teaspoon dried basil 1/4 teaspoon dried oregano Salt and pepper to tasteInstructions:
1.
In a medium saucepan, heat the olive oil over medium heat.
2.
Add the onion and garlic and cook until softened, about 5 minutes.
3.
Stir in the diced tomatoes and chicken broth.
Bring to a boil, then reduce heat and simmer for 15 minutes.
4.
Use an immersion blender or transfer the mixture to a blender and puree until smooth.
5.
Return the soup to the saucepan and add the heavy cream, basil, oregano, salt, and pepper.
Stir to combine.
6.
Heat through for 5-10 minutes more, or until the desired consistency is reached.
Serving Suggestion:
Serve with a grilled cheese sandwich or croutons.
Tips:
For a richer flavor, use homemade chicken broth.
Add a pinch of red pepper flakes for a touch of heat.
Garnish with fresh basil or chopped chives.
If you don’t have an immersion blender, you can puree the soup in a regular blender in batches.

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