Creamy Tomato Basil Soup

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 (28 oz) can whole peeled tomatoes
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp sugar (optional, to balance acidity)
• 1/2 tsp dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• Grated Parmesan cheese (optional, for topping)
• Crusty bread or croutons, for serving

Instructions:

1. Sauté Aromatics
   Heat the olive oil in your 3 qt Nutri-Stahl saucepot over medium heat. Add diced onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute, stirring frequently, until fragrant.

2. Add Tomatoes and Broth
   Pour in the canned tomatoes (with their juice) and break them up slightly using a spoon. Add the chicken or vegetable broth, dried oregano, salt, and pepper. Stir to combine.

3. Simmer
   Bring the mixture to a gentle simmer. Cover the pot with the lid, reduce heat to low, and let it cook for 15-20 minutes, stirring occasionally to prevent sticking.

4. Blend the Soup
   Remove the pot from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer the soup to a blender in batches, then return it to the pot.)

5. Add Cream and Basil
   Stir in the heavy cream and fresh basil. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if desired.

6. Serve
   Ladle the soup into bowls and garnish with additional basil leaves and grated Parmesan cheese if desired. Serve hot with crusty bread or croutons on the side.

Tips:

• To make it vegan, substitute heavy cream with coconut milk or cashew cream.
• Add a pinch of red pepper flakes for a spicy kick.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Enjoy this comforting and flavorful soup!