Creamy Tomato Soup

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 5 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cans (28 oz each) crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 tbsp sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup fresh basil, chopped
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Warm the olive oil in a Dutch oven over medium heat, add the onion, and cook for 6 to 8 minutes until soft and translucent without allowing the edges to scorch.
2. Step 2.Add the garlic and stir for 30 seconds, then sprinkle in the flour and cook for 1 minute so the raw flour taste disappears while the mixture stays pale.
3. Step 3.Slowly whisk in the vegetable broth until no flour lumps remain, then add the crushed tomatoes, sugar, salt, and pepper and stir until evenly combined.
4. Step 4.Bring the soup just to a simmer, reduce the heat to medium-low, and cook uncovered for 20 minutes, stirring occasionally to prevent tomato solids from catching on the bottom.
5. Step 5.Add the fresh basil, remove the pot from direct heat, and blend until completely smooth with an immersion blender held below the surface to avoid splashing hot liquid.
6. Step 6.Return the pot to low heat and stir in the heavy cream gradually, keeping the soup below a boil so the dairy remains smooth instead of separating.
7. Step 7.Add the Parmesan a small handful at a time, stirring until each addition melts, then taste and adjust the salt, pepper, or sugar only as needed.
8. Step 8.Serve immediately in warm bowls with extra basil or Parmesan, and pair with toasted bread or grilled cheese for a complete comfort-food meal.