Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 tablespoons olive oil or butter; 1 medium or large onion chopped; 1 1/2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon red pepper flakes or to taste; 1 tablespoon dried oregano; 1/2 teaspoon dried basil; 3 cloves garlic minced; 1 can whole peeled tomatoes 28 ounces, with juices; 1 can fire-roasted diced tomatoes 15 ounces, with juices; 4 cups chicken broth; 1/2 to 1 cup heavy cream; 1/2 cup fresh basil chopped, plus more for serving if desired

Warm the olive oil or melt the butter in a large soup pot over medium-high heat. Add the onion, salt, black pepper, red pepper flakes, oregano, and dried basil. Cook, stirring occasionally, until the onion is soft and beginning to brown.
About 7 min
Add the garlic and cook for 1 minute, stirring so it does not burn.
About 1 min
Add both cans of tomatoes with their juices and pour in the chicken broth. Increase the heat and bring the soup to a boil. Reduce the heat to a gentle simmer and cook for at least 10 minutes.
About 10 min
Cook's noteFor deeper flavor, let the soup simmer for up to 45 minutes.
Remove the pot from the heat and blend the soup until smooth with an immersion blender.
Cook's noteIf you use a countertop blender, let the soup cool slightly and work in small batches. Vent the lid and cover the opening with a folded kitchen towel so steam can escape safely.
Warm the blended soup over low heat if needed, then remove it from the heat. Slowly stir in 1/2 cup of cream. Add more until the soup is as rich and creamy as you like. Do not let the soup boil after the cream goes in.
Stir in the fresh basil or save it for the top of each bowl. Serve hot with grilled cheese.

Method