Servings
Units
Ingredients Tap to tick off
- 2 tbsp butter
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 2 cans (28 oz) whole tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1 tsp granulated sugar
- 1/4 cup fresh basil leaves
Method
- Melt the butter in a large pot and cook the onion over medium heat for 6 minutes, until soft.
- Add the garlic for 1 minute, then the tomatoes, broth, salt and sugar. Simmer 20 minutes.
- Blend until smooth with an immersion blender.
- Stir in the cream and torn basil, then taste and adjust the salt.
Chef's tipIf the soup tastes sharp, a pinch more sugar or a small knob of butter rounds out the acidity of canned tomatoes better than more cream.
Storing leftovers
Keeps: 4 days in the fridge.
Freezer: Freeze before adding the cream for up to 3 months, then stir the cream in when reheating.
