Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) whole tomatoes, undrained
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- Fresh basil leaves, optional
- 1/2 cup heavy whipping cream
Directions
- In a large saucepan, heat butter and oil over medium heat until butter is melted. Add onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, basil, salt, sugar, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
- Remove pan from heat. Using a blender, puree soup until smooth. Return to pan. Slowly stir in cream. Cook and stir over low heat until heated through. If desired, garnish with basil and additional cream.
Hint: Elevate your tomato soup experience with a sidekick of golden, gooey grilled cheese.