Ingredients:

  • 2 tbsp unsalted butter
  • 1/2 medium onion, finely diced
  • 1 tbsp minced garlic
  • 6 cups chicken broth
  • 2 cans (14.5oz each) fire-roasted diced tomatoes
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp unsalted butter, chilled

Instructions:

  1. Melt 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté, stirring constantly, until translucent and soft (about 3 to 4 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the chicken broth, fire-roasted tomatoes with their juices, and Italian seasoning. Increase heat to bring to a rolling boil, then reduce to medium and simmer for 10 minutes.
  3. Use an immersion blender to puree the soup directly in the pot until smooth and velvety.
  4. Reduce heat to low. Stir in the heavy cream and chilled butter. Fold in the fresh basil just before removing from heat.