Joanna Gaines Tomato Basil Soup Recipe
Are you looking for a cozy, comforting meal? The Joanna Gaines Tomato Basil Soup Recipe is the perfect choice for you.
Equipment
- Large Dutch oven
- Immersion blender
- Measuring cups and spoons
- Chef's knife.
- Cutting Board
- Wooden Spoon
Ingredients
- 4 cups CRUSHED TOMATOES
- 2 cups CHICKEN BROTH
- 1 cup HEAVY CREAM
- 1/2 cup FRESH BASIL LEAVES
- 4 tbsp UNSALTED BUTTER
- 1 medium YELLOW ONION
- 3 cloves GARLIC CLOVES
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Place your large Dutch oven on the stove. Turn the heat to medium now. Melt the fresh butter completely in the pot.
- Add the chopped yellow onion to the melted butter. Cook for five minutes until the pieces are soft. Do not let them brown.
- Add the minced garlic cloves to the pot now. Stir constantly for one minute to release the aroma. Watch closely so it does not burn.
- Pour the canned crushed tomatoes into the pot carefully. Add the savory chicken broth right after the tomatoes. Stir the mixture well to combine.
- Bring the liquid to a rolling boil over high heat. Then reduce the heat to low immediately. Simmer uncovered for twenty minutes gently.
- Remove the pot from the stove heat source safely. Stir in the fresh basil leaves and heavy cream. Let them sit for one minute.
- Use your immersion blender inside the Dutch oven carefully. Blend until the soup is completely smooth and creamy. Season with salt and pepper.
Notes
- Use heavy cream instead of milk for maximum creaminess.
- Sauté the onions slowly until they are fully translucent.
- Always use fresh basil leaves for the best flavor.
- Simmer the soup uncovered to thicken the liquid naturally.
- Blend the soup carefully to avoid any hot splashes.
- Taste the soup before adding your final salt adjustment.