Tomato Basil Soup

 Here's a delicious and classic  Tomato Basil Soup  recipe that's creamy, comforting, and easy to make. Perfect with a grilled cheese sandwich or crusty bread!  

Ingredients: 

- 2 tbsp  olive oil  (or butter)  

- 1  onion, diced  

- 3 cloves  garlic, minced  

- 2 (28 oz) cans  whole peeled tomatoes  (or crushed tomatoes)  

- 1 cup  vegetable or chicken broth

- ½ cup  heavy cream (or coconut milk for a dairy-free option)  

- ¼ cup  fresh basil leaves, chopped (plus extra for garnish)  

- 1 tsp  sugar  (optional, to balance acidity)  

- ½ tsp  dried oregano   

- ½ tsp  dried thyme   

-  Salt  and  pepper  to taste  

-  Parmesan cheese  (optional, for garnish)  

Instructions:  

1. Sauté Aromatics:  

   - Heat olive oil in a large pot over medium heat.  

   - Add diced onion and cook until soft (about 5 minutes).  

   - Stir in minced garlic and cook for 1 minute until fragrant.  

2.  Simmer Tomatoes:  

   - Add canned tomatoes (with juices), broth, oregano, thyme, sugar, salt, and pepper.  

   - Bring to a boil, then reduce heat and simmer for  20-25 minutes , stirring occasionally.  

3.  Blend Until Smooth:  

   - Use an  immersion blender  (or transfer to a regular blender in batches) to puree the soup until smooth.  

4.  Add Cream & Basil:  

   - Stir in heavy cream and chopped basil. Simmer for another  5 minutes  (do not boil).  

   - Taste and adjust seasoning if needed.  

5.  Serve:  

   - Ladle into bowls, garnish with fresh basil, a drizzle of cream, and grated Parmesan if desired.  

Tips:  

- For extra richness, stir in a tablespoon of butter at the end.  

- If using fresh tomatoes (about 6-8 large), roast them first for deeper flavor.  

- Add a pinch of red pepper flakes for a spicy kick.  

Enjoy your homemade  Tomato Basil Soup  Let me know if you'd like any variations.