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Served with tomato soup Recipe

American · Soup · 40 min total

A classic pairing of creamy tomato soup with a side of crusty bread or grilled cheese, perfect for a comforting meal.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) crushed tomatoes
• 1 cup vegetable or chicken broth
• 1 teaspoon sugar
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, broth, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and puree, then return to pot.
5. Stir in heavy cream and heat through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil if desired.

Tips

• For a vegan version, use olive oil instead of butter and coconut cream instead of heavy cream.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Soup can be frozen for up to 3 months.

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