Best Tomato Basil Soup
Velvety, rich tomato soup with fresh basil and cream — better than Panera, freezes perfectly.
Ingredients
- 2 cans 28 oz whole San Marzano tomatoes
- 1 onion · 4 garlic · olive oil/butter
- 1½ cups broth · ¾ cup heavy cream
- 1 cup fresh basil · 1 tbsp sugar
Instructions
- Sauté onion + garlic.
- Add crushed tomatoes + broth + broth + seasonings → simmer 25 min.
- Blend smooth → stir in cream + basil.
- Adjust seasoning → serve hot.
Notes
- San Marzano tomatoes = non-negotiable depth
- Sugar cuts acidity — don’t skip
- Freezes 6 months
- Day 2 = even richer
- Vegan: coconut cream + nooch
- Grilled cheese dippers = mandatory