Creamy Tomato SoupIngredients:
1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 2 (28-ounce) cans diced tomatoes, undrained 3 cups chicken broth 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Salt and black pepper to taste Fresh basil leaves (for garnish)Instructions:
1.
In a large pot or Dutch oven, heat olive oil over medium heat.
2.
Add onion and garlic and cook until softened, about 5 minutes.
3.
Stir in diced tomatoes and chicken broth.
4.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the tomatoes are softened.
5.
Puree the soup with an immersion blender or in a regular blender until smooth.
6.
Return the soup to the pot and stir in heavy cream.
7.
Season with salt and black pepper to taste.
8.
Stir in grated Parmesan cheese and heat through.
9.
Garnish with fresh basil leaves and serve immediately.
Tips:
For a richer flavor, use roasted tomatoes.
For a creamy vegan version, use cashew cream instead of heavy cream.
Serve with grilled cheese sandwiches or crackers for dipping.

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