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Creamy Tomato Basil Soup (Making With Megan)

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 14
Calories 179 kcal

Equipment

  • immersion blender

Ingredients
  

  • 1 large carrot, peeled and diced a heaping cup of chopped baby carrots would also work
  • 1 onion, diced
  • 1/4 cup unsalted butter
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 1/2 tsp dried basil
  • 1/4 cup all-purpose flour
  • 1 can (28 oz) stewed tomatoes
  • 1/2 can tomato paste
  • 6 cups chicken broth
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 cups heavy cream

Instructions
 

  • Cook the diced carrot and onion in the butter and oil in a large soup pan over medium heat until the onions are soft.
  • Stir in the garlic and cook for another minute.
  • Add the basil and flour and cook for one or two more minutes.
  • Stir in the chicken broth and simmer until the carrots are tender.
  • Add in the tomatoes, tomato paste, sugar, salt, and pepper.
  • Use an immersion blender to blend everything together until it's mostly smooth.
  • Remove the soup from the heat and stir in the heavy cream.

Notes

Calories: 179
Fat: 15 g
Carbs: 10 g
Protein: 1 g