Velvety Tomato-Basil Soup

Easy · 10 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 medium onion, chopped
• 1/2 c chopped fennel
• 2 cloves garlic, chopped
• 1 T. olive oil
• 1 28oz. can diced tomatoes
• 2 c chicken broth
• 1/2 c peeled and chopped potatoes
• 2 T. chopped fresh basil
• 2 T. chopped fresh parsley
• 1/2 c plus 3 T. half-and-half, divided

Instructions

1. In pot, over medium heat, cook onions, fennel, and garlic in oil for 3 minutes or until tender, stirring. Add tomatoes, chicken broth, and potatoes. Bring to a simmer. Let simmer 20 minutes or until potatoes are tender.
2. In blender puree mixture in batches until smooth; return to pot. Add basil, parsley, and half-and-half.
3. Cook 2 minutes or until heated through. Season with salt and pepper.
4. Divide soup among serving bowls. Spoon 3 T. half-and-half onto soup in each bowl in the shape of two rounds. Using skewer or knife, pull through each round to create heart shapes. Garnish with basil.

Tags: pepperplate-import

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