Creamy Tomato Basil Soup

Ingredients

Instructions

1. 1

   SAUTÉ THE AROMATICS: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook 5-6 minutes, stirring occasionally, until soft and translucent (they should look almost glassy, not browned). Add minced garlic and cook 1 minute more until fragrant - stir constantly as garlic burns quickly.

2. 2

   BUILD THE SOUP BASE: Pour in the canned whole tomatoes with their juices, breaking them up with a wooden spoon as you stir. Add the vegetable broth and sugar (the sugar balances the acidity of the tomatoes). Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until the tomatoes have softened completely and the flavors have melded.

3. 3

   BLEND UNTIL SMOOTH: Remove the pot from heat. Add the fresh basil leaves. Using an immersion blender directly in the pot, blend until completely smooth (about 1-2 minutes). Alternatively, carefully transfer in batches to a regular blender - fill only halfway and hold the lid down with a towel, as hot liquids can splash. Blend until velvety smooth.

4. 4

   FINISH WITH CREAM: Return the soup to low heat. Stir in the heavy cream and butter until the butter melts completely. The soup will turn from bright red to a beautiful creamy orange-pink color. Heat through but don't let it boil (boiling can cause the cream to separate).

5. 5

   SEASON AND SERVE: Taste and season with salt (start with 1/2 tsp) and freshly ground black pepper. The soup should be rich, slightly sweet, and well-balanced. Ladle into warm bowls. Garnish with fresh basil leaves, a drizzle of olive oil, or a swirl of cream. Serve with crusty gluten-free bread for dipping.