Slow-Simmered Tomato Basil Soup
San Marzano tomatoes blended silky smooth with roasted garlic and torn fresh basil — the grilled-cheese companion you have been searching for
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🛒 Ingredients
- 2 cans (28 oz each) canned San Marzano tomatoes
- 1 large diced onion
- 6 cloves garlic
- 1/2 cup packed fresh basil
- 1/3 cup heavy cream
- 2 tbsp olive oil
- 1 cup chicken broth
👨🍳 Instructions
- 1Warm olive oil in a large pot over medium heat; cook onion until soft, about 6 minutes
- 2Add whole garlic cloves and cook 2 minutes more, stirring often
- 3Pour in tomatoes (with juice), broth, salt, and pepper; bring to a simmer
- 4Simmer uncovered for 25 minutes, stirring occasionally
- 5Remove from heat; stir in basil leaves
- 6Use an immersion blender (or transfer in batches) to blend until very smooth
- 7Return to low heat, stir in cream, and warm through — do not boil
- 8Taste and adjust seasoning; ladle into bowls with crusty bread alongside
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