Creamy Tomato Basil Soup

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This creamy tomato basil soup is made with San Marzano tomatoes, onions, shallot, pepper, fresh basil, and heavy cream.

Prep Time15

Cook Time55

Course: Side Dish, Soup

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

2 28 ounce cans San Marzano tomatoes (with juices)
1 cup chicken broth
2/3 cup heavy cream plus more for serving
1 yellow onion thinly sliced
1 shallot thinly sliced
1 bell pepper chopped
4 garlic cloves crushed
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil plus more for serving
3 fresh thyme stems removed
Small bunch fresh basil
Pinch of crushed red pepper flakes

Instructions

In a large Dutch oven, heat butter and olive oil over medium heat. Add onion, shallot, bell pepper, garlic, thyme, and red pepper flakes. Season with salt and cook until very tender and lightly golden, about 10 minutes.
In a small bowl, stir the Better Than Bouillon Roasted Chicken Base into hot water until dissolved. Add the bouillon mixture and canned tomatoes to the pot. Cover and simmer for 45 minutes.
Stir in fresh basil and heavy cream. Use an immersion blender to blend until smooth and creamy.
While the soup simmers, heat a large skillet over medium heat. Butter the sourdough bread and assemble with cheddar cheese. Cook until the bread is golden and crisp and the cheese has melted, about 3–4 minutes per side.
Ladle soup into bowls and drizzle with olive oil and a splash of cream. Garnish with fresh basil. Serve with sliced grilled cheese on the side.

Notes

Be sure to tenderize the veggies for easy blending and smooth texture. An immersion blender works great; however, a standard blender can be used in batches.

You can alternatively roast your veggies (garlic, onion, shallot, pepper), quartered, in the oven for 45 minutes at 400°F with salt and olive oil, as opposed to pre-cooking them in a pan. This is a great option if roasting fresh tomatoes as well. Use the same temp and timing, and place them all on a single baking sheet.

Canned San Marzano tomatoes are rich and flavorful and make for an easy recipe. Look for San Marzano style or certified San Marzano tomatoes. I've also used a jar of tomato sauce such as Rao's. You can also use fresh Roma or plum tomatoes and roast them in the oven as well, instead of using canned tomatoes (about 4 lbs, cut in half).

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