Tomato Basil Cream Soup

1. 1

   1. Heat oil in bottom of dutch oven over medium heat. Add onion and saute until translucent. Add garlic and saute 2-3 minutes more.

2. 2

   2. Add can of diced tomatoes, basil, thyme, sugar, and salt & pepper to taste. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes or so.

3. 3

   3. Puree 3/4 of the tomato mixture in a blender until smooth. Add blended mixture back to dutch oven and stir in heavy cream.

4. 4

   4. Serve with Parmesan cheese, croutons, sour cream, pesto - whatever you would like to top it with.

* Per serving · 4 servings · Values may vary.

No additional tips available.