Silky Smooth Creamy Tomato Basil Soup

Bynews dail

Jan 29, 2025

Creamy Tomato Basil SoupIngredients:
2 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 2 (28-ounce) cans whole peeled tomatoes, with their juice 1 (14.
5-ounce) can diced tomatoes, undrained 1/2 cup packed fresh basil leaves 1/4 cup chopped fresh parsley 3 cups chicken broth or vegetable broth 1 cup heavy cream 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Sourdough bread or croutons, for serving (optional)Instructions:
1.
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion and cook until softened and translucent, about 5 minutes.
2.
Add the garlic and cook for another minute until fragrant.
3.
Stir in the whole peeled tomatoes, diced tomatoes, basil, parsley, chicken broth, and oregano.
Season with salt and pepper to taste.
4.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the tomatoes have softened and the soup has thickened slightly.
5.
Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
6.
Stir in the heavy cream and bring the soup back to a simmer over low heat.
7.
Cook for 5-7 minutes more, or until heated through.
8.
Serve hot with sourdough bread or croutons, if desired.
Tips:
For a richer flavor, use fire-roasted tomatoes.
If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
Be sure to cover the blender lid with a towel to prevent splattering.
To make the soup ahead of time, let it cool completely and then refrigerate for up to 3 days.
Reheat over low heat before serving.

Silky Smooth Creamy Tomato Basil Soup

Bynews dail

By news dail

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