1/4cupchopped fresh basil leavesplus more for garnish
Salt + pepper to taste
Pinch of red pepper flakes
Grilled Cheese
4tablespoonssalted butterroom temperature
4slicesmultigrain bread
8slicesaged cheddar
Instructions
In a large pot, heat butter and olive oil over medium heat. Add onions and garlic and cook until onions are translucent and garlic is fragrant, about 1-2 minutes. Careful not to burn the garlic!
Add the crushed roasted tomatoes, chicken stock, heavy cream, oregano, salt, pepper, and red pepper flakes. Stir and cook for about 10 minutes.
Remove the pot from the heat. Blend soup using an immersion blender then return the pot to the stove and simmer for 20 minutes.
Divide the soup into bowls and serve immediately with grilled cheese. Enjoy!