Ingredients:

  • 4 tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 56 oz Diced Tomatoes (2 cans, 28 oz each, undrained)
  • 46 oz Tomato Juice
  • 3 tbsp Granulated Sugar
  • 2 tbsp Chicken Base
  • 1 tsp Dried Oregano
  • 0.5 tsp Black Pepper
  • 1.5 cups Heavy Cream
  • 0.25 cup Fresh Basil, julienned
  • 1 tbsp Sherry Vinegar

Instructions:

  1. Melt the butter in a 6-quart Dutch oven over medium heat. Sauté the diced onions for 5–7 minutes until translucent. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  2. Add the undrained diced tomatoes, tomato juice, chicken base, and sugar. Stir well and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes.
  3. Use an immersion blender to process the soup directly in the pot until it reaches your desired consistency (completely smooth for a bisque or slightly chunky for rustic style).
  4. Lower the heat and slowly stir in the heavy cream. Add the fresh basil and sherry vinegar. Heat through for 2 minutes without allowing the soup to reach a boil.