This is an easy, creamy tomato soup recipe that is SO much better than anything out of a can. Once you try it, you’ll never go back to the store bought versions!
Warm olive oil in a large pot on medium-low and add chopped onions and garlic.
Allow to cook 5 minutes.
Add chicken stock, crushed tomatoes, salt and pepper. Bring to a boil.
Reduce to low and cover with lid for 15 minutes.
Turn off heat and whisk in cream.
Garnish with fresh basil
Notes
Variations
Use half and half instead of whipping cream to reduce the fat content.
To make this soup vegan, use vegetable stock instead of chicken stock, and replace the heavy whipping cream with a dairy free substitute like cashew cream.
Add fresh grated Parmesan for an intense flavor addition.