Fresh herbs add even more bright flavor to our from-scratch tomato soup enlivened with a touch of half-and-half.
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz.) can diced tomatoes
- 2 c. chicken broth
- 1/2 c. chopped, peeled potato
- 2 tbsp. chopped fresh basil + sprigs
- 1/2 c. half-and-half + additional
- Salt and pepper
Heat olive oil in large pot over medium heat. Add onion and garlic; cook stirring, until tender, 3 min. Add diced tomatoes, chicken broth, and potatoes. Simmer until potatoes are tender, 15–20 min. Cool slightly; add chopped basil.
In blender, in batches, purée mixture until smooth; return to pot. Add 1/2 cup half-and-half; heat through, 2 min. Season with salt and pepper. If desired, garnish with basil and dots of additional half-and-half.
This recipe originally appeared in our print magazine.