Creamy Tomato Basil Soup

Instructions

1. Heat the olive oil and butter in a large pot over medium heat until the butter melts.

2. Add the onion, carrot and 1 teaspoon salt. Cook, stirring occasionally, until very soft but not browned, 8 to 10 minutes.

3. Add the garlic, tomato paste and red pepper flakes and cook, stirring, until the paste darkens slightly, about 2 minutes.

4. Add the tomatoes with their juices, crushing them with a wooden spoon, and the stock.

5. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the flavors meld and the vegetables are completely tender, 25 minutes.

6. Remove the pot from the heat and let it cool for 5 minutes. Add the basil leaves.

7. Blend with an immersion blender until very smooth. If using a countertop blender, work in batches, filling it no more than halfway, and remove the center cap and cover the opening with a towel to let steam escape.

8. Return the soup to low heat and stir in the cream. Heat until steaming, about 3 minutes; do not boil.

9. Taste and adjust with salt, pepper and the sugar if the soup tastes too sharp.

10. Ladle into bowls and garnish with torn basil, a drizzle of olive oil or cream and cracked black pepper.

Test kitchen tips

• Grating the carrot means it cooks quickly and blends completely, sweetening the soup naturally.
• Refrigerate up to 5 days or freeze before adding the cream for up to 3 months; stir in the cream when reheating.
• For a dairy-free version, use all olive oil instead of butter and replace the cream with full-fat coconut milk or a handful of soaked cashews blended in.

Nutrition per serving

Calories

210

Protein

4g

Carbs

17g

Fat

15g

Fiber

4g

Sugar

10g

Sodium

640mg

Nutrition values are estimates calculated per serving. See our disclaimer.