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Creamy Tomato Basil Soup (Making With Megan)

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 14
Course: Main Course
Calories: 179
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large carrot, peeled and diced a heaping cup of chopped baby carrots would also work
  • 1 onion, diced
  • 1/4 cup unsalted butter
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 1/2 tsp dried basil
  • 1/4 cup all-purpose flour
  • 1 can (28 oz) stewed tomatoes
  • 1/2 can tomato paste
  • 6 cups chicken broth
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 cups heavy cream

Equipment

  • immersion blender

Method
 

  1. Cook the diced carrot and onion in the butter and oil in a large soup pan over medium heat until the onions are soft.
  2. Stir in the garlic and cook for another minute.
  3. Add the basil and flour and cook for one or two more minutes.
  4. Stir in the chicken broth and simmer until the carrots are tender.
  5. Add in the tomatoes, tomato paste, sugar, salt, and pepper.
  6. Use an immersion blender to blend everything together until it's mostly smooth.
  7. Remove the soup from the heat and stir in the heavy cream.

Notes

Calories: 179
Fat: 15 g
Carbs: 10 g
Protein: 1 g