Soup is good for the body and the soul, especially on cold winter days when all you crave is comfort food. Canned tomatoes are one of my favorite items to keep stocked in my pantry, especially for soups and stews because they are healthy and convenient for making quick meals. Serve this soup on its own, with grilled cheese or topped with sourdough croutons.
Simple Tomato Basil Soup
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2, 28-ounce cans San Marzano tomatoes, with juice
- 2 cups chicken or vegetable stock
- 1 cup fresh basil leaves
- 1 teaspoon fresh thyme leaves
- ⅓ cup heavy cream (optional)
- Place butter, olive oil, onion, garlic, salt, pepper and crushed red pepper in a large pot or Dutch oven and cook for 10 minutes over medium heat, or until the onions start to become lightly golden brown.
- Add tomatoes with juice, stock, basil and thyme and turn heat to high. Bring soup to a boil, then reduce heat to low and simmer for 30 minutes.
- Blend the soup with an immersion blender until smooth and creamy (or carefully ladle into a blender and process until smooth).
- Stir in cream. Taste and adjust seasonings with salt and pepper, if needed. Scoop soup into bowls and garnish with basil, fresh cracked pepper and a drizzle of olive oil.