Creamy Tomato Soup

Instructions:

1. In a large Dutch oven or heavy pot, heat a drizzle of olive oil over medium heat until it’s warm and shimmering.

1. Add chopped onions to the pot and cook, stirring occasionally, for about 5 minutes. You’ll want the onions to soften and become translucent, releasing their natural sweetness.

2. Stir in the minced garlic and cook for another 30 seconds to 1 minute, just until you can smell that rich garlic aroma. Be careful not to let it burn, as garlic can turn bitter quickly.

3. Pour in the canned tomatoes, water, chicken bouillon, and milk, stirring everything together until well mixed.

4. Add a handful of chopped fresh basil (or dried if you prefer), a teaspoon of honey to balance the acidity of the tomatoes, and a pinch of salt and pepper to taste. Sprinkle in some dried oregano and a pinch of crushed red pepper for a subtle kick. Stir to combine.

5. Increase the heat to bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to a low simmer. Let the soup cook uncovered for about 20 minutes, allowing all the flavors to meld together.

6. After 20 minutes, turn off the heat and let the soup rest for about 10 minutes to cool slightly. Carefully use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.

7. Taste the soup and adjust the seasoning if needed—add a bit more salt, pepper, or basil to your liking. Ladle into bowls and garnish with a drizzle of cream or a few fresh basil leaves for a beautiful finishing touch.