Tomato Basil Soup
Cozy up with creamy Tomato Basil Soup and golden Grilled Mozzarella Cheese Sandwiches. The best lunch or dinner for chilly fall nights.
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Servings: 4
Ingredients
- 2 Tablespoons olive oil
- 4 garlic cloves minced
- 1 medium yellow onion chopped
- 2 cans (28 ounces, each) diced tomatoes
- 3 cups chicken broth
- 1 Tablespoon granulated sugar
- 1/3 cup heavy cream
- 6 large fresh basil leaves roughly chopped (OR 1 teaspoon dried basil)
- 1/4 teaspoon dried oregano
- salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium-high heat. Add garlic. Stir and cook for 30 seconds. Add onion. Stir and cook until translucent. About 6 or so minutes.
- Add diced tomatoes (undrained), chicken broth, and sugar. Stir and bring to a low simmer. Cook for 15 minutes or until soup thickens.
- Stir in heavy cream, basil, and oregano. Season with salt and pepper.
- Using an immersion blender (or carefully transfer soup to a blender. If you use a blender be very careful handling this very hot soup), puree soup until there are no large chunks left.
- Serve soup in bowls with the grilled Mozzarella cheese sandwiches. Enjoy!
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