Ingredients
- /4 cup butter
- /4 cup olive oil
- /2 cups chopped onions
- pounds tomatoes - cored, peeled, and quartered
- /2 cup chopped fresh basil leaves
- salt to taste
- ground black pepper to taste
- quart chicken broth
- cup heavy cream
- sprigs fresh basil for garnish
Instructions
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Step 1
First, I heat butter and olive oil in a large pot over medium heat. Then I stir in the onions and let them cook until they turn soft and fragrant. Next, I add the tomatoes and chopped basil, seasoning with salt and pepper. Once everything is mixed well, I pour in the chicken broth and reduce the heat to low, letting it simmer for about 15 minutes. After that, I transfer the soup to a blender or use an immersion blender right in the pot to puree until smooth. I return it to the pot, bring it to a gentle boil, then lower the heat again. Gradually, I stir in the heavy cream, being careful not to let it curdle. For a silkier texture, I pour the soup through a fine strainer. Finally, I ladle it into bowls and top each with a fresh basil sprig.
Chef's Tip
For an extra depth of flavor, I roast the tomatoes in the oven with a drizzle of olive oil before adding them to the pot. It brings out their natural sweetness and adds a subtle smoky note. I also like to add a pinch of red pepper flakes for a gentle kick – it balances the creaminess perfectly.
Storage Tips
Store leftover soup in an airtight container in the fridge for up to 4 days. Gently reheat on the stove over low heat, stirring occasionally—avoid boiling to prevent the cream from separating. You can also freeze it for up to 2 months; thaw overnight in the refrigerator before reheating.
Variation Tips
For a dairy-free version, swap heavy cream with full-fat coconut milk and use ghee instead of butter. Serve with keto garlic bread or a side of mixed greens tossed in olive oil and lemon juice for a complete meal. Add a scoop of cooked chicken or shrimp to turn it into a hearty dinner.