Tomato Basil Soup

📝 Ingredients

• 1 stick salted butter
• 1 yellow onion, diced
• 2 carrots, diced
• 3 celery stalks, diced
• ⅓ cup all-purpose flour
• 4 (14.5-ounce) cans diced tomatoes, with juices
• 2 teaspoons sugar
• 1 teaspoon dried basil or 3 fresh basil leaves, chopped
• 1 teaspoon dried marjoram
• 2 bay leaves
• 4 cups chicken broth
• 2 cups heavy cream
• ½ teaspoon paprika
• ½ teaspoon curry powder
• ¼ teaspoon white pepper
• ¼ teaspoon cracked black pepper
• Salt, to taste

👩‍🍳 Directions

1. 1

   Melt the butter in a large soup pot over medium-high heat.

2. 2

   Add the onion, carrots, and celery. Sauté until softened.

3. 3

   Stir in the flour and cook over medium heat for 2 minutes.

4. 4

   Add the diced tomatoes with their juices, sugar, basil, marjoram, bay leaves, and chicken broth. Stir to combine.

5. 5

   Cover and simmer for 30 minutes, stirring twice during cooking.

6. 6

   Remove the bay leaves.

7. 7

   Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender or food processor and blend in batches.

8. 8

   Stir in the heavy cream, paprika, curry powder, white pepper, and black pepper.

9. 9

   Add salt to taste and heat gently until warmed through. Do not boil.

10. 10

    Serve warm with your favorite grilled cheese sandwich.

💡 Tips for Success

• Make it ahead: This soup is a great make-ahead meal. Refrigerate and reheat gently on the stovetop.
• Blend carefully: If using a countertop blender, work in small batches and allow steam to escape safely.
• Serving suggestion: Pair this creamy tomato basil soup with a classic grilled cheese for the ultimate comfort meal.