Make sure you have a blender or immersion blender before attempting this recipe.

• 8-10 fresh basil leaves, rinsed and roughly chopped
• 1 (28 oz) can crushed tomatoes
• 3 tbsp butter
• 1 cup chicken broth (or vegetable broth if you prefer)
• ½ sweet onion, roughly chopped
• 3 large garlic cloves, minced
• 2 tbsp white sugar
• ¼ cup heavy cream
• Salt and black pepper, to taste
• Optional: crushed red pepper for heat
• Optional seasonings: onion powder, garlic powder, and dried basil for extra depth

1. Prep the veggies: Roughly chop the onion (it doesn’t need to be perfect since everything will be blended). Mince the garlic. Harvest, rinse, and roughly chop the basil leaves. Set aside.


2. Sauté aromatics: In a large pot, melt the butter over medium-low heat. Add the onion and cook until translucent. Stir in the garlic and cook for about 3 minutes.


3. Build the soup: Pour in the crushed tomatoes and broth. Stir well. Season with salt, pepper, sugar, and crushed red pepper (if using). Add in the chopped basil leaves and optional seasonings. Bring to a gentle boil.


4. Blend until smooth: Carefully transfer the hot soup to a blender in batches (don’t overfill—steam can cause it to pressurize and spill). Or use an immersion blender directly in the pot. Blend until smooth and creamy.


5. Add cream: Return the blended soup to the pot. Pour in the heavy cream and swirl it through. Taste and adjust seasoning as needed.


6. Serve & enjoy: Ladle into a bowl and pair with grilled cheese or crusty bread.