Rich & Creamy Tomato Basil Soup

INGREDIENTS:

1/3 cup butter

1 medium onion, chopped

1 Tbsp crushed garlic

1/4 cup all purpose flour

20 medium-large tomatoes  *see note to use canned tomatoes

4 cups chicken/vegetable broth

2 Tbsp sugar

1 cup heavy cream

8 ounces (about 2 cups) grated parmesan cheese (optional)

15 basil leaves chopped/julienne.  set aside a portion to sprinkle on top  (1 Tbsp dried)

INSTRUCTIONS:

Instant Pot instructions:

If using fresh tomatoes remove the skins and seeds and dice.  (I stick a fork in the tomato and heat it over an open flame till the peel splits to peel the tomato)

Turn the Instant Pot on saute then put the butter in to melt.  When melted put in chopped onion.  Add 1 teaspoon of salt and pepper. Saute the onion until it turns translucent, stirring occasionally.  Add crushed garlic and cook for 30 seconds, or until fragrant.

Sprinkle in the flour and stir to cook the flour for 1 minute.  It will look like a paste.  Slowly stir in the broth , whisking the whole time so the flour doesn’t clump.  Then add the tomatoes and basil.

Turn off the saute function on the Instant Pot.

Close the lid and set on Soup mode and reduce the cooking time to 20 minutes.

When the time is up, quick release the pressure. Use an immersion blender to smooth the soup to the desired consistency.

Add the sugar.

Slowly pour in the heavy cream  and parmesan cheese while stirring continuously. Mix well until cheese has melted and it has a consistent, creamy appearance.

Taste for salt and pepper.

Sprinkle julienne strips of basil and parmesan cheese on soup for garnish.

Serve up!!!

Leftovers will keep for 1 week in an airtight container in refrigerator.  Freezes beautifully.  See Notes for freezing tips.

Stove top instructions:

If using fresh tomatoes remove the skins, seed and dice.

Heat a large pot over medium heat.  Melt the butter, then add the chopped onions.  Add 1 teaspoon of salt and pepper. Saute the onion about 8 minutes or until it turns translucent, stirring occasionally.  Add in the garlic and cook for 30 seconds, or until fragrant.

Sprinkle in the flour and stir to cook the flour for 1 minute.  It will look like a paste.  Slowly stir in the broth, whisking the whole time so the flour doesn’t clump.  Then add the tomatoes and basil, stirring the pot continuously to prevent the tomatoes from sticking to the bottom of the pot.

Bring to a boil then reduce to a simmer. Simmer for 20-30 minutes, stirring frequently until the tomatoes begin to break down.

Use an immersion blender to smooth the soup to the desired consistency.

Add the sugar.

Slowly pour in the heavy cream and parmesan cheese while stirring continuously. Mix well until it has a consistent, creamy appearance.

Taste for salt and pepper.

Sprinkle julienne strips of basil and parmesan cheese on soup for garnish.

Serve up!!!

Leftovers will keep for 1 week in an airtight container in refrigerator.  Freezes beautifully.  See Notes for freezing tips.

Enjoy!

Kelly and John

Notes

*If using canned tomatoes use (2) 28oz cans of whole tomatoes.

*If you’re planning on freezing the soup, after blending it with the immersion blender, scoop out the amount of soup you want   to freeze “BEFORE” adding the cheese and heavy cream.  It will keep frozen in an airtight container for up to 6 months.

*Parmesan cheese is optional.

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