Ingredients
Scale
- 3 tablespoons olive oil or butter
- 1 medium onion, chopped
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (or to taste)
- 1 tablespoon dried oregano
- ½ teaspoon dried basil
- 3 cloves garlic, minced
- 1 (28 oz) can whole tomatoes, with juices
- 1 (15 oz) can fire-roasted diced tomatoes, with juices
- 4 cups chicken broth
- ½ to 1 cup heavy cream
- ½ cup fresh basil, chopped
Instructions
- Heat the olive oil or butter in a large soup pot over medium-high heat.
- Add chopped onion and seasonings, cooking until the onion is lightly browned.
- Stir in minced garlic and sauté for an additional minute.
- Add canned tomatoes and chicken broth, bringing to a gentle boil.
- Reduce heat to low and simmer for 10-45 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream until fully incorporated.
- Add fresh basil, serve warm, and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Do not skip the simmering time; it enhances flavor.
Adjust cream quantity for desired richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg