Creamy Tomato Basil Soup

2 tablespoons olive oil
3 tomatoes, diced
1/4 large yellow onion, chopped
3 cloves garlic, minced
28 ounces canned crushed tomatoes
1/3 cup water
1/2 cup fresh basil leaves
1 cup heavy whipping cream
kosher salt and pepper to taste

Heat oil over medium heat. Add tomatoes and onions and cook for 5 minutes. Add minced garlic and cook for an additional 30 seconds. Add crushed tomatoes and water and simmer for 25 minutes over a medium-low heat. Add basil leaves and puree with a hand blender until desired consistency is reached. Add cream, season with salt and pepper and continue cooking about 5 minutes more over medium-low heat until soup has reached desired temperature. Do not boil.

Serve with basil grilled cheese sandwiches. Simply add fresh basil leaves to your sandwich before grilling.


Makes 6 servings.