Ingredients:
- 4 Tbsp. butter
- 1 Tbsp. olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 28 oz. can whole peeled tomatoes
- 40 oz. tomato juice
- 4 Tbsp. sugar
- 2 Tbsp. chicken base
- 1 tsp. fresh ground pepper
- ¾ cup heavy cream
- For serving fresh basil
Directions:
- Heat a large Dutch oven over medium heat. Add butter and olive oil; once butter is melted, add diced onions. Cook onions until translucent. Add garlic and cook for an additional 2 minutes. Add tomatoes and tomato juice and stir. Add sugar — this is added to reduce the acidity of the tomatoes. Add chicken base and ground pepper and bring to a simmer. Remove from heat.
- Using a blender or immersion blender, blend soup until pureed. Return to pot and add cream; stir until incorporated.
- Garnish with chopped basil to serve.
