A warm, fall classic! Classic Tomato Soup is perfect when paired with your favorite bread or a delicious and warm grilled cheese sandwich: it’s rich, creamy, herbaceous, and savory, which makes it a delicious dip as well as a sippable soup. also tastes great reheated—perfect for the next day’s lunch!
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/4 teaspoon crushed red pepper flakes, plus more to taste
- 3 large carrots, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 3 (28 ounce) cans whole peeled tomatoes, undrained
- 1 (32 ounce) container chicken stock
- 2 tablespoons tomato paste
- 3 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy whipping cream, optional
- fresh basil leaves, optional, thinly sliced
Directions
Step 1 –In a 6-quart stockpot or Dutch oven, heat the oil, butter, and pepper flakes over medium heat until the butter is melted.
Step 2 –Add the carrots and onion and cook, uncovered and stirring frequently, until the vegetables are softened, about 8-10 minutes.
Step 3 –Add the garlic and dried basil and cook and stir for about 1 minute.
Step 4 –Stir in the canned tomatoes, chicken stock, tomato paste, sugar, salt, and pepper, mixing well.
Step 5 –Bring the mixture to a boil.
Step 6 –Reduce the heat and allow the mixture to simmer, uncovered, until the flavors blend together, about 20-25 minutes.
Step 7 –Remove the pan from the heat.
Step 8 –Using a blender, puree the soup in batches until smooth.
Step 9 –Slowly stir in the heavy cream, stirring continuously to incorporate.
Step 10 –Return the stockpot or Dutch oven to the stove to heat through.
Step 11 –Top servings with fresh basil and serve.
