Creamy Tomato Basil Soup

By Sprig Originals ✓ · cooked up in Sprig

A velvety tomato soup built on two cans of San Marzano tomatoes, softened onion and garlic, and a fistful of fresh basil. Everything simmers in one pot, gets blitzed smooth, then finishes with cream stirred in off the heat so it stays glossy and never breaks. Makes enough for dinner tonight plus two portions for the freezer.

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 carrot, peeled and chopped small
• 4 cloves garlic, thinly sliced
• 2 tbsp tomato paste
• 2 28-oz cans whole peeled San Marzano tomatoes
• 2 cups low-sodium chicken or vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp sugar, if needed
• 1/4 tsp crushed red pepper flakes
• 1 large sprig fresh basil, plus 1 packed cup leaves
• 1 piece Parmesan rind, optional

• 3/4 cup heavy cream
• to taste freshly ground black pepper
• 1/4 cup grated Parmesan, for serving
• for serving torn basil leaves and good olive oil

Instructions

1. Melt the butter with the olive oil in a heavy 5- to 6-quart pot over medium heat. Add the onion, carrot and 1 teaspoon salt and cook, stirring now and then, for 8 to 10 minutes, until the onion is translucent and soft with no browning.
2. Add the sliced garlic and red pepper flakes and cook 1 minute, just until fragrant. Stir in the tomato paste and cook 2 minutes more, scraping constantly, until it darkens to brick red and coats the vegetables.
3. Pour in the tomatoes with all their juice, crushing each one against the side of the pot with a wooden spoon. Add the broth, the basil sprig and the Parmesan rind if using. Bring to a simmer over medium-high heat.
4. Reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the soup has thickened slightly and tastes rounded rather than sharp.
5. Fish out and discard the basil sprig and Parmesan rind. Stir in the 1 packed cup of basil leaves and let them wilt for 30 seconds off the direct heat — adding them at the end keeps the flavor bright and the color clean.
6. Blend until completely smooth: either use an immersion blender right in the pot for 1 to 2 minutes, or work in batches in a standing blender, filling it no more than halfway and venting the lid with a towel. Blend each batch a full 45 seconds for a silky texture.
7. Return the soup to the pot if needed and taste. If the tomatoes taste acidic, stir in the 1/2 teaspoon sugar. Adjust salt and add black pepper.
8. Take the pot off the heat and let it stop bubbling, about 2 minutes. Stir in the heavy cream in a slow stream — off heat, so it emulsifies smoothly instead of curdling. Warm gently over low heat if needed, but do not let it boil after the cream goes in.
9. Ladle into bowls and finish with grated Parmesan, torn basil and a drizzle of olive oil.

Chef's tips

Nutrition (per serving, estimated)

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