Ingredients
Method
- Heat butter and garlic oil in a large soup pot or Dutch oven over medium-high heat. Once the butter melts, add the onions. For green onions, cook for 1-2 minutes. For sweet onions, cook for about 5 minutes until fragrant and starting to caramelize.
- Pour in the broth, diced tomatoes, crushed tomatoes, and heavy cream. Season with sea salt, pepper, and red pepper flakes. Stir to combine. Bring to a low boil, then reduce the heat to medium. Simmer for 8 to 10 minutes, stirring occasionally.
- Taste and adjust for salt. Stir in the basil just before serving. Top with Parmesan and extra basil if desired.
Nutrition
Notes
Ingredient Swap: I love using ghee instead of butter here, it gives the soup a wonderfully nutty, rich base that I find really elevates the flavor.
Storage Tip: This soup keeps beautifully in the fridge for up to four days.
I always let it cool completely before storing it in a sealed container, and I find the flavors meld even more overnight.
Make-
Ahead Advice: You can easily prepare the soup base up to the point of adding the basil.
I do this often, then gently reheat it and stir in the fresh basil right before serving to keep that vibrant color and flavor.
Common Mistake: Be careful not to let the soup come to a rolling boil after adding the cream, just a gentle simmer.
I learned this the hard way once, as boiling can cause the cream to separate and make the texture less velvety.
Serving Suggestion: My favorite way to serve this is with a big, crusty piece of garlic bread for dipping.
A simple grilled cheese sandwich on the side is also a classic, perfect pairing.
Equipment Note: If you don't have a Dutch oven, a regular large soup pot works just fine.
The key is having a heavy-bottomed pot to prevent any scorching while you simmer.