Tomato Cream Soup with Basil

This creamy tomato basil soup is made with some simple ingredients, is easy to prepare and tastes incredibly delicious. It has a rich tomato flavour along with hints of basil. Tomato soup is such a classic and just perfect for a comforting lunch or dinner any time of year.

2 Tbsp. extra-virgin olive oil
1 large yellow onion, peeled and thinly sliced
5 cloves garlic, minced
2 (28 oz) cans whole tomatoes, peeled, undrained
1 cup vegetable or chicken broth
1 Tbsp. sugar
2½ tsp. dried basil
8-10 fresh basil leaves
½ tsp. sea salt
½ tsp. black pepper, freshly ground
½ tsp. crushed red pepper flakes, optional
½-¾ cup heavy cream

Garnish:
fresh basil
extra-virgin olive oil
freshly grated Parmesan cheese
balsamic vinegar or balsamic reduction
croûtons
crushed red pepper flakes

Heat olive oil in a large pot over medium heat. Add onions and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Add tomatoes, broth, sugar, dried basil, fresh basil, salt, black pepper and crushed red pepper flakes (if using). Stir. Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain a simmer. Cover with lid slightly ajar and cook for 10 minutes.

Stir in heavy cream.

Working in batches, transfer the soup to a blender and carefully blend the soup until it's smooth and creamy. Return the blended soup to the pot. Alternatively, use an immersion blender to blend the soup in the pot.

To serve, divide the soup into bowls and garnish as desired.

Makes 4 larger bowls or 6-8 side servings.

Cook's Notes:

• Canned tomatoes can vary greatly from brand to brand. If you need to add a little more sugar (to balance the acidity of the tomatoes) or salt to taste, go for it.
• If you don't have fresh basil, add in another ½ tsp. of dried basil instead.