Better than the can — roasted tomatoes, plenty of basil, and just enough cream for a silky finish. Ideal with a crisp grilled cheese.
Ingredients (serves 6)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 cans (28 oz) whole peeled tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream or coconut cream
- 1/2 cup fresh basil leaves
- 1 tsp sugar (optional, balances acidity)
- Salt, pepper, red pepper flakes
Instructions
- Sauté onion in oil until soft, 6–8 minutes. Add garlic for 1 minute.
- Add tomatoes (with juice), broth, sugar, salt, and pepper. Simmer 20 minutes.
- Blend until smooth (immersion blender or carefully in batches).
- Stir in cream and torn basil; warm gently — do not boil hard.
- Adjust seasoning and serve with extra basil.
Make it vegan
Use coconut cream and skip dairy sides.