Servings: 4-6 | Preparation time: 10 minutes | Cooking time: 35 minutes
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups hot water
- 2 cubes Cool Runnings vegetable bouillon (dissolved in the hot water to make
- broth)
- 1 cup heavy cream
- 1 tsp Cool Runnings all natural all purpose seasoning
- ½ tsp Cool Runnings garlic powder
- 1 tsp sugar (to balance acidity)
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Parmesan cheese, grated (for garnish)
- Fresh basil leaves (for garnish)
Directions
1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and cook for another minute.
2. Add the canned tomatoes (with juices), prepared vegetable bouillon broth, all natural all purpose seasoning, black pepper, garlic powder, and sugar. Stir well and bring to a simmer.
3. Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally to let the flavors develop.
4. Stir in fresh basil leaves, then carefully blend the soup using an immersion blender (or transfer to a blender in batches) until smooth and creamy.
5. Return the soup to the pot and stir in heavy cream. Taste and adjust seasoning with salt if needed. Simmer gently for 5 more minutes before serving.
6. Ladle into bowls and serve warm! Optional: garnish with parmesan cheese and fresh basil leaves.