Tomato Basil Soup

• 2 lb canned whole San Marzano tomatoes
• 1 onion (diced)
• 4 clove garlic (minced)
• 2 tbsp butter
• 2 cup vegetable broth
• ½ cup heavy cream
• ½ cup fresh basil (packed)
• 1 tsp sugar
• ¼ tsp red pepper flakes
• 1 tsp salt and pepper

How to Make It

1. 1

   Melt butter in a large pot. Sauté onion until softened, 5 minutes. Add garlic and cook 1 minute.

2. 2

   Add tomatoes (with juices), broth, sugar, and pepper flakes. Bring to a boil.

3. 3

   Reduce heat and simmer 20 minutes.

4. 4

   Add basil and blend with an immersion blender until smooth.

5. 5

   Stir in cream and heat gently. Season to taste.

6. 6

   Serve with a drizzle of cream, fresh basil, and alongside a grilled cheese sandwich.