Easy Tomato Soup

Von Preppy Kitchen · 30 Min.

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Zubereitung

1. In a large Dutch oven, melt the butter with the olive oil over medium heat.
2. Add the chopped onion and cook, stirring often, for about 8 minutes until softened.
3. Stir in the minced garlic and cook for another 5 minutes, until very fragrant and just starting to brown.
4. Add the tomatoes. Rinse the cans with some of the stock to collect the remaining tomato juices, then pour everything into the pot with the rest of the stock. Stir in the sugar and black pepper.
5. Bring to a boil (about 10 minutes), then reduce to medium-low and simmer for 30 minutes, stirring occasionally. Remove from the heat.
6. Blend with an immersion blender until the tomatoes are broken up to your liking. Do not use a high-speed blender, as it can make the olive oil bitter; a potato masher works if you have no immersion blender.
7. Taste and add salt if needed. Stir in the cream and serve right away, topped with fresh basil.

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