This creamy tomato soup is just what you need when the weather outside is frightful

About the recipe

This recipe was submitted by Jeffrey Gardner, Southern Kitchen’s former in-house Recipe Tsar. It was featured in a Seasonal Southern Soups story, which ran in 2017.

Serves: 4 quarts

Ingredients

1 yellow onion, thinly sliced

5 cloves fresh garlic, minced

2 bay leaves

1/2 teaspoon crushed red pepper

2 (28-ounce) cans San Marzano tomatoes, crushed

1 cup heavy whipping cream

2 tablespoons extra-virgin olive oil

1 (2 ounce) package fresh basil, leaves torn

Kosher salt and black pepper

Instructions

In a large pot, heat oil over medium heat, and cook onions in oil until completely soft and translucent. Add garlic, red pepper, and bay leaves, and cook for 2 minutes, stirring constantly.

Add tomatoes and simmer for 10 to 15 minutes. Add cream and basil, and simmer for 5 minutes, or until mixture has slightly thickened. Remove bay leaves.

Working in batches, puree in a blender (or use an immersion blender) until completely smooth. Adjust seasoning with salt and pepper as desired. Serve.