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Classic Tomato Basil Soup

Prep: 10 min., Cook 25 min.
6 Servings


  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • ½ tsp. Italian seasoning
  • 2 (28 fluid ounce) cans whole tomatoes (with juices)
  • 5 cups chicken or vegetable broth
  • 1/2 cup heavy cream (or to taste)
  • 12 leaves fresh basil (torn)
  • Salt & pepper (to taste)


  1. Sauté the onion in the butter and oil in a soup pot for 5-7 minutes or until it’s lightly browned.
  2. Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
  3. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
  4. Blend the soup (use an immersion blender) until it’s smooth (let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

Serve with croutons or toasted bread.

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