Ingredients
4
4 servings
- •1 tablespoon butter
- •1 tablespoon olive oil
- •1 onion, finely chopped
- •1 carrot, grated
- •4 cloves garlic, minced
- •1 teaspoon kosher salt
- •½ teaspoon ground black pepper
- •½ teaspoon red pepper flakes
- •1 (28 ounce) can fire-roasted crushed tomatoes
- •2 cups tomato juice
- •1 (15 ounce) can fire-roasted diced tomatoes, partially drained
- •1 tablespoon white sugar
- •½ cup heavy whipping cream
- •1 bunch fresh basil, roughly chopped, or to taste
Instructions
- Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
- Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.
Nutritional Facts
Per 4 servings
- Calories: 325
- Carbohydrate: 38g
- Fat: 18g
- Fiber: 7g
- Protein: 7g
- Sugar: 13g
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