Description
Get your comfort food fix without all the added stuff you don’t want. One hot bowl of my homemade Creamy Tomato Soup will have you saying, Campbell who?
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dry Italian seasoning
- 2 (28-ounce) cans crushed tomatoes (I prefer San Marzano tomatoes)
- 1 (15-ounce) can tomato sauce
- 1 and 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnishes:
- Fresh basil, chopped or finely sliced
- Fresh parmesan
Instructions
- Add the oil and onion to a large saucepan over medium-high heat. Cook the onion until softened and starting to brown, about 6 to 8 minutes. Stir in the garlic and dry Italian seasoning.
- Add the crushed tomatoes, tomato sauce, and chicken broth. Bring the soup to a boil. Reduce the heat to low and let simmer for 10 minutes.
- Remove the soup from the heat and let sit for 5 minutes.
- With an immersion blender, blend the soup until smooth. (If you don’t have an immersion blender, let the soup cool for 15 minutes, and then blend it in a regular blender. Return the soup to the stovetop to reheat and continue cooking.)
- Stir in the cream and season with salt and black pepper, to taste.
- Serve with fresh basil and parmesan for garnishing. Serve alongside a grilled cheese sandwich.