Velvety Creamy Tomato Basil Soup

• •2 tbsp Olive oil
• •1 piece Yellow onion (medium, chopped)
• •3 piece Garlic cloves (minced)
• •28 oz Crushed tomatoes (1 large can, good quality)
• •3 cup Vegetable broth
• •1 cup Fresh basil leaves (packed)
• •1 cup Heavy cream (or coconut milk for dairy-free)
• •1 tsp Granulated sugar (or to taste, optional)
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.

2. 2

   Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Pour in the crushed tomatoes and vegetable broth. Stir in the sugar (if using). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes to allow the flavors to meld.

4. 4

   Carefully transfer the hot soup mixture to your Vitamix blender. Add the fresh basil leaves and heavy cream (or coconut milk). Secure the lid.

5. 5

   Start the blender on a low speed and gradually increase to high. Blend for 1-2 minutes, or until the soup is completely smooth and creamy. Be cautious when blending hot liquids; ensure the vent is open or use the tamper if needed, as per your Vitamix instructions.

6. 6

   Pour the soup back into the pot. Taste and season with salt and black pepper as needed. Reheat gently if necessary before serving.

Chef's Tips

• 💡For an extra layer of flavor, roast a few tomatoes with garlic before adding them to the soup.
• 💡Serve with a sprinkle of fresh Parmesan cheese, croutons, or a classic grilled cheese sandwich for the ultimate comfort meal.
• 💡If you prefer a thinner soup, you can add a bit more vegetable broth during the blending stage.