- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, grated
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can fire-roasted crushed tomatoes
- 2 cups tomato juice
- 1 (15 ounce) can fire-roasted diced tomatoes, partially drained
- 1 tablespoon white sugar
- 1/2 cup heavy whipping cream
- 1 bunch fresh basil, roughly chopped, or to taste
- Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
- Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.
04/29/2018
recipepes.com
Better-Than-Grilled Cheese Tomato Soup, recipe
PT15M
PT1H
5
455 calories
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