Creamy Tomato Basil Soup
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 3 cups water
- 6 large basil leaves, roughly chopped
- 1 cup heavy cream
- Salt and pepper
Heat a large Dutch oven or soup pot over medium heat. Add the oil and once hot, add the onion and garlic. Sauté until softened, about 10 minutes. Be sure to stir frequently so the garlic doesn't burn.
Add the crushed tomatoes and water and bring the mixture to a boil. Reduce heat to a simmer, add the basil, cover, and cook for 20 minutes.
Carefully ladle the soup into a blender. Put the lid on but remove the center piece and cover with a clean washcloth or hand towel. Puree until smooth.
Add the soup back into the pot and add the cream and a pinch of salt and pepper. Heat through and taste for seasoning. Add more salt and pepper if needed.
Serve the soup with toasted Italian bread or a grilled cheese sandwich.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.