About
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
- 1 (32-ounce) carton chicken stock
- 2 tablespoons tomato paste
- 3 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream, optional
- fresh basil leaves, optional, thinly sliced, for serving
Directions
Step 1 -In a 6-quart stockpot or Dutch oven, add the oil, the butter, and the pepper flakes over medium heat and heat until the butter is melted.
Step 2 -Add the carrots and the onions and cook, uncovered and stirring frequently, until the vegetables are softened, about 8-10 minutes.
Step 3 -Add the garlic and the dried basil and cook and stir for about 1 minute.
Step 4 -Stir in the canned tomatoes and their juices, the chicken stock, the tomato paste, the sugar, the salt, and the pepper, mixing well.
Step 5 -Bring the soup mixture to a boil.
Step 6 -Reduce the heat and allow the soup mixture to simmer, uncovered, until the flavors blend together, about 20-25 minutes.
Step 7 -Remove the pan from the heat.
Step 8 -Using an immersion blender, purée the soup until it is 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 with the fresh basil and serve.
