Servings: 4
Unsalted butter 
2 tbsps
Extra-virgin olive oil 
2 tbsps
Medium onion 
1, chopped
3 cloves, crushed and peeled
2 tsps, plus more to taste
Freshly ground pepper 
to taste
All-purpose flour 
2 tbsps
Whole peeled tomatoes in juice 
1 (28-oz) can
Vegetable broth 
2 cups
Basil sprigs 
2 springs, plus leaves for garnish
Velvety Tomato Soup: Easy Guide
15 m
30 m
Ready in:
45 m
  1. In a saucepan, heat olive oil and melt butter over medium-high heat. Then, add chopped onion, garlic, and salt. Cook for 6 minutes, until soft.
  2. Add flour, stir, and cook for 1 minute. Add peeled tomatoes with juice, vegetable broth, and basil. Bring to a boil. Cover the saucepan, and reduce the heat to low. Let the soup simmer for 20 minutes, until tomatoes are soft. Discard basil. Let the soup cool slightly. 
  3. Transfer to a blender. Puree until smooth. Then, return the mixture to the saucepan. Season with salt and ground black pepper.
  4. Rewarm the Tomato soup over medium-low heat. Before serving, garnish with basil leaves. Serve with Grilled Cheese Sandwich