Creamy Tomato Basil Soup

Marcy Inspired

Just the thought of dipping a grilled cheese sandwich into a hot bowl of this Creamy Tomato Basil Soup sounds like medicine to my soul. My friend, Julia, makes the best tomato soup I've ever had. And so I was thrilled when she shared her recipe with me. Just being in the kitchen with her is so much fun, but she's also really great at explaining things and making this delicious soup easily accessible to anyone. Read on for the recipe.

Print Recipe Pin Recipe

Cuisine New Mexican

Ingredients

1 stick Butter
2 tbsp. Olive Oil
1 Yellow Onion Chopped or thinly sliced
3 cloves Garlic Minced
1 tsp. Thyme
1 tsp. Oregano
1 small handful Fresh Basil Leaves Chopped
2 14 oz. cans Italian Stewed tomatoes
1 small can Tomato Paste
4 cups Chicken Stock
4 tbsp. Flour
2 tsp. Sugar
1 tsp. Salt To taste
1 cup Half And Half

Instructions

Place butter in saucepan over medium heat and, as it is melting, pour in olive oil. (This will help keep the butter from burning.)
Add in onion and cook until translucent.
Mix in garlic, basil, thyme, oregano, salt and pepper.
Let it cook down a few minutes to build flavor.
Add flour and let cook for about 5 minutes.
Pour in chicken stock. Add tomato paste and stir thoroughly.
Add two cans of tomatoes (do not drain them) to the pot.
Bring to a bubble and then turn down, let simmer for 20 minutes.
Use an immersion blender to puree the soup in the pot.
Stir in sugar and half & half.
Serve with grilled cheese or favorite yummy, crunchy bread for dipping.