• 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Butter
  • 1 Onion, diced
  • 3 Garlic Cloves
  • ¼ teaspoon Red Chili Flakes
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 – 28-ounce cans Whole Tomatoes, with juices
  • 3 Tablespoons Sugar
  • 3 cups Chicken Broth
  • ¼ cup Fresh Basil (or 2 Tablespoons dried basil)
  • 1 cup Heavy Cream (may add a little less or more depending on how creamy you like it)
  • Garnish:
  • Fresh Basil Ribbons
  • Parmesan Cheese
  • Croutons


  1. In large pot, heat oil and butter over medium heat. Add onions and saute for 10 minutes or until soft. Stir often.
  2. Add garlic, red chili flakes, salt, and pepper. Cook for 2-3 minutes.
  3. Stir in tomatoes and sugar. Cook for 10 minutes, smashing tomatoes with a wooden spoon as they cook.
  4. Stir in chicken broth and cook for an additional 10 minutes. Add basil.
  5. Blend until smooth and creamy with an immersion blender or in a kitchen blender. Be careful as the soup will be hot so vent the lid to release the steam. Work in batches.
  6. Stir in heavy cream. Add more if you want it to be creamier. Salt as needed.
  7. Garnish with fresh basil ribbons and parmesan cheese.
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