Tomato basil soup
1 tablespoon olive oil
▢
▢ 1 medium onion (chopped)
▢ 1 clove Garlic minced)
▢ 1 dash italian seasoning
▢ 2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices)
▢ 1.5 cups chicken or vegetable broth
▢ 1/2 cup heavy Cream(or to taste)
▢ 12 leaves fresh basil (torn)
▢ salt and pepper to taste)
Add onions garlic tomatoes and herbs to a sheet pan and oil with salt and pepper to taste and roast for at least 30 min
Blend the soup (I like to use a regular blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed and a sourdough crouton
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