Definitive Creamy Tomato-Basil Soup

Ingredients

• 2 Tablespoons Olive oil
• 1, chopped Small yellow onion
• 2, chopped Carrots
• 1, chopped Celery Stalk
• 3 cloves, minced Garlic
• 1 (28-ounce) can Crushed tomatoes
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 1/2 cup, chopped Fresh basil
• 1/2 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion, carrots, and celery and sauté for 8-10 minutes until softened.

2. 2

   Stir in the minced garlic and cook for one minute more until fragrant.

3. 3

   Pour in the crushed tomatoes and vegetable broth, then season with the salt and pepper.

4. 4

   Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.

5. 5

   Carefully use an immersion blender to puree the soup until it is completely smooth. Alternatively, let the soup cool slightly before transferring it in batches to a stand blender and processing until smooth, then return it to the pot.

6. 6

   Stir the heavy cream, grated Parmesan, and fresh basil into the soup. Heat gently for a few more minutes without letting it boil.

7. 7

   Taste and adjust seasoning if necessary before serving.