Ingredients
Scale
- 1 medium yellow onion, chopped
- 2 tbsp. minced garlic
- 2 tbsp. olive oil
- 2–28 oz. cans diced tomatoes, drained
- 1– 8 oz. can tomato sauce
- 1–14.5 oz can chicken or vegetable broth
- 1/2 c. heavy cream
- 2 tbsp. fresh basil chopped
- 1 tbsp. salt
- 1 tbsp. pepper
- 1/2 tbsp. onion powder
- 1/2 tbsp. garlic powder
Instructions
- In a large saute pan, drizzle the olive oil on medium high heat and cook the chopped onions until translucent for about 5 minutes. Add the minced garlic and cook for another 3 minutes and remove from heat.
- In a large sauce pan, pour in the drained diced tomatoes and tomato sauce and allow to simmer for about 10 minutes. Add the chicken broth and cooked onions and stir thoroughly. With an immersion blender, blend the soup until creamy. If you do not have a hand held blender pour into a food processor and pulse until creamy and return to the pot.
- Add the basil, pepper, salt, onion and garlic powder. Allow to simmer for about 10 minutes before you serve.