Creamy Tomato Basil Soup
Creamy Tomato Basil Soup - Creamy, hearty, flavorful tomato soup! This is a must-have cold weather recipe.
- 1 Tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 large Shallot, diced
- 56 oz Crushed Tomatoes 2 - 28 oz cans
- 1 1/2 cup Chicken Stock or vegetable stock
- 1 Tbsp Sugar
- 1/2 Tsp Dried Oregano
- 2 Tsp Kosher Salt
- Several grinds of Pepper to taste
- 1 Cup Half and Half
- 12 - 15 large Fresh Basil leaves, chopped
In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
Add garlic and saute another 30 seconds.
Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
Add the half and half, basil and season to taste with salt and pepper.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Calories: 192kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1228mg | Potassium: 905mg | Fiber: 5g | Sugar: 15g | Vitamin A: 807IU | Vitamin C: 26mg | Calcium: 139mg | Iron: 4mg