A smooth and creamy tomato soup elevated with fresh basil and real heavy cream. An elegant appetizer or a comforting main dish paired with grilled cheese sandwiches.
In a large pot over medium high heat, melt butter, then add onion, carrot, and celery. Sauté until onions are soft, about 5 minutes.
Add garlic and cook for 30 seconds, until fragrant. Stir in flour and cook for 1-2 minutes.
Stir in chicken broth and diced tomatoes, bring to a boil. Cover and reduce heat to medium. Cook for 30 minutes, stirring occasionally.
Remove from heat. Blend soup using an immersion blender* until it’s completely smooth. Stir in 1/2 cup of heavy cream, then season to taste with salt and pepper.
Garnish each bowl with a drizzle of remaining heavy cream and fresh basil, toasted croutons or a toasted baguette. Pair with a traditional grilled cheese sandwich and Enjoy!