No matter the weather, Chef Jernard shows us how to prepare a comforting and creamy tomato basil soup in under 15 minutes.
Olive oil or grapeseed oil
3-4 tablespoons butter, cubed
2 cloves garlic, coarsely minced
3/4 cup loosely packed basil leaves, coarsely chopped
2-3 teaspoons brown sugar
2 tomatoes, diced
3 medium fresh tomatoes, pureed
1/2 cup of vegetable stock
3 tablespoons onion powder
2 tablespoons garlic powder
1-1 ½ cups heavy cream
Salt to taste
Pepper to taste
Heat a large saucepan or Dutch oven over medium heat add the olive oil and
butter. Then add the garlic, half of the basil, brown sugar, and whisk to
combine sauteing for 2-3 minutes.
Add the diced tomatoes, tomato puree, chicken stock, onion powder, and
garlic powder. Blend the ingredients together by whisking. Season with salt
and pepper to taste.
Add the heavy cream, stir to combine, and place the lid on the pot. Bring the
soup up to a simmer and cook for about 15 minutes.
Serve the soup with more basil.