Recipe Background
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!
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
- 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.
- Add the carrots and the onions and cook, uncovered and stirring frequently, until the vegetables are softened, about 8-10 minutes.
- Add the garlic and the dried basil and cook and stir for about 1 minute.
- Stir in the canned tomatoes and their juices, the chicken stock, the tomato paste, the sugar, the salt, and the pepper, mixing well.
- Bring the soup mixture to a boil.
- Reduce the heat and allow the soup mixture to simmer, uncovered, until the flavors blend together, about 20-25 minutes.
- Remove the pan from the heat.
- Using an immersion blender, purée the soup until it is smooth.
- Slowly stir in the heavy cream, stirring continuously to incorporate.
- Return the stockpot or Dutch oven to the stove to heat through.
- Top with the fresh basil and serve.
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