Creamy Tomato Basil Soup
"The grilled cheese's best friend — silky, bright, and absolutely begging to be dunked into."
The Game Plan
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Heat olive oil and butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
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Add garlic and red pepper flakes, stirring for 1 minute until fragrant.
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Pour in both cans of diced tomatoes (with their juice) and 2 cups chicken broth. Add sugar, salt, and pepper.
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Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
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Remove from heat. Add a generous handful of fresh basil leaves (about 1/2 cup packed).
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Blend until smooth using an immersion blender or regular blender (vent the lid!).
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Return to low heat. Stir in 3/4 cup heavy cream and warm through for 2–3 minutes.
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Taste, adjust seasoning, and serve with a few torn basil leaves on top.
