Creamy Tomato Basil Soup
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
15 basil leaves, bundled and tightly tied
1 rosemary sprig
2 garlic cloves, crushed
1 shallot, finely diced
1 28-ounce can crushed tomatoes
1 1/4 teaspoons kosher salt
1 cup heavy cream (or 1/2 cup cream and 1/2 cup whole milk)
2 tablespoons crème fraiche
1/2 teaspoon red wine vinegar
- In a large pan, heat the oil and butter on medium low, making sure the butter melts.
- Add the basil, rosemary, garlic and shallots to the pan and cook for 5 minutes, stirring occasionally.
- Add the tomatoes and salt. Bring to a boil and reduce to low. Gently simmer for 15 to 20 minutes. Remove the basil, rosemary and garlic.
- Add the cream, crème fraiche and red wine vinegar. Stir well to incorporate the flavors. Let the soup continue to simmer on low for another 5 to 10 minutes. Salt to taste and serve warm.