Creamy Tomato Basil Soup

Ingredients

• 28 oz Canned Crushed Tomatoes
• 14.5 oz Canned Diced Tomatoes
• 4 cups Vegetable Broth
• 1 medium Yellow Onion
• 3 cloves Garlic
• 1/2 cup Fresh Basil Leaves (packed)
• 2 tablespoons Olive Oil
• 1/2 cup Heavy Cream
• 1 teaspoon Dried Oregano
• 1 teaspoon Sugar
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (or to taste)
• 1/2 cup Gluten-Free Croutons (optional, for garnish)
• 4 sprigs Fresh Basil Leaves (for garnish)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.

2. 2

   Add minced garlic and cook for 1 minute more, until fragrant.

3. 3

   Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Stir in dried oregano, sugar, salt, and pepper.

4. 4

   Bring the soup to a simmer, then reduce heat and cook for 20 minutes, allowing the flavors to meld.

5. 5

   Remove the pot from the heat and stir in the fresh basil leaves.

6. 6

   Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly, then transfer it to a regular blender in batches and blend until smooth. Return the blended soup to the pot.

7. 7

   Stir in the heavy cream and heat gently over low heat. Do not boil.

8. 8

   Taste and adjust seasonings as needed.

9. 9

   Ladle the soup into bowls and garnish with gluten-free croutons (if using) and a fresh basil sprig.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.