6-Ingredient Tomato Soup

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

Directions

1. Melt the butter in a large pot over medium heat.
2. Add the canned tomatoes with their juices to a blender and purée until smooth, leaving some chunks if desired.
3. Add the minced garlic to the pot and sauté for 30 seconds. Pour in the puréed tomatoes and chicken stock. Bring to a gentle bubble, then reduce heat and simmer for 10 minutes, stirring occasionally.
4. Stir in half of the basil, then season with salt and pepper to taste.
5. Ladle the soup into bowls, drizzle each serving with heavy cream, and garnish with the remaining basil. Serve warm.