Yield: Serves 4 | Prep Time: 15 minutes | Cook Time: 15 minutes
Tomato soup and grilled cheese go hand in hand. When I was a kid, I loved dunking the corner of my sandwich into the soup until there was nothing left. This homemade version of tomato soup is especially good for dunking because the garlic adds even more flavor.
INGREDIENTS
2 tablespoons olive oil
4 garlic cloves, minced
1 large onion, diced
2 (28-ounce) cans San Marzano plum tomatoes
1 cup vegetable broth
1 tablespoon sugar
¼ cup heavy cream
¼ cup fresh basil leaves, chopped, plus additional whole leaves for garnish
1 tablespoon fresh oregano leaves
Kosher salt and freshly ground black pepper
DIRECTIONS
1. In a large pot, heat the olive oil over medium heat. Add the garlic and onion and cook, stirring, until the onions have softened, about 5 minutes.
2. Add the tomatoes, broth, and sugar. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes.
3. Remove from the heat and add the cream, basil, and oregano.
4. Using an immersion blender, puree the soup directly in the pot until there are no large pieces of tomato left. Taste and season with salt and pepper.
5. Ladle into bowls and serve, garnished with basil leaves.