Tomato Basil Soup

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

1. 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.
2. Add chili flakes and garlic and cook another 5 minutes.
3. Increase heat to medium, add tomatoes with their juices and cook about 10 minutes, crushing tomatoes with the back of the spoon.
4. Add the chicken stock, black pepper, and balsamic vinegar, and continue to cook until tomatoes completely fall apart.
5. Remove from heat and use an immersion blender to puree the soup.
6. Return to low heat and slowly stir in the heavy cream. Adjust seasoning as needed.
7. Stir in chopped basil

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