Creamy Tomato Basil Soup

Ingredients

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced or sliced
• 2 (28 oz.) cans diced tomatoes, drained (reserve the liquid)
• 1 Tbsp. basil puree or fresh basil, chopped
• 1/2 tsp. dried thyme
• 2 cups chicken broth
• 1 cup reserved tomato liquid (from the cans)
• 1 cup heavy cream
• Salt and pepper, to taste

Garnish

• Olivia’s Butter & Garlic Croutons
• Basil pesto
• Fresh Parmesan cheese

Instructions

1. In a large pot over medium-high heat, warm the olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and stir. Cook for another minute until fragrant. Add the drained diced tomatoes, basil and thyme and cook, uncovered, for another 10 minutes until the flavors meld together.
2. Add the reserved tomato liquid and chicken broth. Stir and lower the heat to medium. Cook, uncovered, for 45 minutes, stirring occasionally.
3. Season with salt and pepper to taste. In small batches, puree the chunky soup in a blender or use an immersion blender until the desired consistency is achieved. Stir in the heavy cream until well incorporated. Re-season with salt and pepper if necessary.
4. Garnish with basil pesto, Parmesan shavings and Olivia’s Butter & Garlic Croutons.