Gluten Free Creamy Tomato Basil Soup
This gluten free creamy tomato basil soup is rich, velvety, and full of comforting flavor. Perfect for a cozy meal any night of the week.
Equipment
- immersion blender
Ingredients
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 2 cans (28 oz each) San Marzano Whole Peeled Tomatoes
- 2 cups Chicken Broth (gluten free)
- 1/2 cup Fresh Basil Leaves, packed
- 1/2 cup Heavy Cream
- 1 tsp Sugar
- 1/2 tsp Red Pepper Flakes
- Salt and Pepper, to taste
- Extra Basil, for garnish
Instructions
- Heat the olive oil and butter together in a large pot or Dutch oven over medium heat until the butter is melted and foamy. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.
- Add the garlic and red pepper flakes and stir for about 30 seconds until fragrant. Pour in both cans of San Marzano tomatoes with their juices, using a wooden spoon to gently crush the tomatoes as they go in.
- Add the chicken broth and sugar. Stir everything together and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 20 minutes to let the flavors meld together.
- Remove the pot from the heat and stir in the fresh basil leaves. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the pot to low heat and stir in the heavy cream. Let the soup warm through for 2 to 3 minutes without boiling. Taste and adjust salt and pepper as needed.
- Ladle into bowls and garnish with extra fresh basil leaves and a drizzle of olive oil. Serve with gluten free bread for dipping.
Nutrition
Serving: 1servingCalories: 206kcalCarbohydrates: 16gProtein: 4gFat: 14g
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