Tomato-Basil Soup
Serves: 6 (1-cup) portions
 
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup sliced shallot
  • 2 (28-ounce) cans whole peeled tomatoes
  • ¼ cup coarsely chopped loosely packed fresh basil leaves
  • ¾ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • ⅓ cup heavy whipping cream
  • 1 teaspoon granulated sugar
  • Garnish: Star Croutons (recipe follows)
Instructions
  1. In a large saucepan, heat olive oil over medium-high heat until oil shimmers. Add shallot, stirring and cooking, 1 to 2 minutes. Reduce heat to low, and cook shallot until tender, stirring frequently, 3 to 4 minutes. Add tomatoes, crushing coarsely with a potato masher or large spoon. Stir in basil, salt, and pepper. Bring soup to a boil, then reduce heat, and cover pan with lid slightly ajar until soup simmers gently. Cook soup, stirring occasionally, for 45 minutes.
  2. Remove pan from heat. Add cream and sugar. Using an immersion blender, blend soup until very creamy. (Taste and adjust seasonings, if necessary.)
  3. Garnish individual servings with Star Croutons, if desired.
Notes
To allow flavors to meld, soup can be made a day in advance, placed in a covered container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/tomato-basil-soup-recipe/