Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium white or yellow onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 large fresh basil leaves, chopped
- 1/2 cup heavy cream
- 2 (15 ounce) cans fire roasted diced tomatoes
Instructions
- Heat and sauté onions: Heat olive oil in a large saucepan over medium high heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Cook garlic and combine ingredients: Stir in garlic and cook for 1 minute. Add in the chicken broth, fire roasted diced tomatoes, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Puree the soup: Remove the pot from heat. Add the chopped fresh basil leaves. Use a handheld immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender to puree and return it to the pot. If using a blender, vent the steam to avoid pressure build-up.
- Add cream and season: Stir in the heavy cream. Taste the soup and adjust salt and pepper as needed. Serve the soup hot.
Notes
- Use fire roasted diced tomatoes for a smoky depth of flavor.
- Be careful when blending hot soup; vent blender lid to avoid steam buildup.
- For a vegan version, substitute chicken broth with vegetable broth and heavy cream with coconut cream or cashew cream.
- Adjust seasoning at the end to taste for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
