Creamy Tomato Basil Soup
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- 1 tbs olive oil, or enough to coat the
- 3 oz shallots, chopped
- 3 cloves of garlic, minced
- 4 vine ripe tomatoes, chopped
- 28 oz crushed tomatoes
- ½ cup fresh basil
- 2 tbs oregano
- 1 cup heavy cream
- salt and pepper to taste
- Parmesan cheese for garnish (optional)
- whole leaves of basil as garnish (optional)
Pour olive oil into your pot and coat the bottom, then turn on medium high heat. Add shallots and garlic and simmer for a minute. Then add your tomatoes and simmer for an additional 5 minutes, stirring occasionally. Add your crushed tomatoes to your pot. Let simmer for 20 minutes.
Pour your mixture into your blender, adding basil and oregano, and blend until it is the consistency you desire, but most likely until it is completely smooth. Pour this mixture back into your pot. Add your cream and salt and pepper to taste. Stir and heat on medium high, bringing to a light simmer and remove from heat. Pour each serving into a bowl and top with Parmesan cheese and a leaf of basil (if you wish) and serve with bread, grilled cheese, or on its delicious own!