Ingredients
1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, small dice
1 tsp. salt
1 pinch chili flakes (more to taste)
2 cloves garlic, crushed
1 (28 oz) can whole peeled tomatoes w/basil
2 cups chicken stock
¼ tsp. black pepper
½ tsp. balsamic vinegar
½ cup heavy cream
¼ cup fresh basil, chopped or 1½ tsp. dried basil
Preparation
- In a medium saucepan over medium-low heat, combine butter and oil. Once butter has melted, add onions, season with salt, and cook until onions have fully softened.
- Add chili flakes and garlic and cook another 5 minutes.
- Increase heat to medium, add tomatoes with their juices and cook about 10 minutes, crushing tomatoes with the back of the spoon.
- Add the chicken stock, black pepper, and balsamic vinegar, and continue to cook until tomatoes completely fall apart.
- Remove from heat and use an immersion blender to puree the soup.
- Return to low heat and slowly stir in the heavy cream. Adjust seasoning as needed.
- Stir in chopped basil
http://tiphero.com/tomato-basil-soup/