Savory, rich tomato with fresh sweet basil and a hint of cream. Comforting tomato soup simmers easy to find ingredients on the stovetop in minutes followed by a quick blend for a nice smooth texture.
In a large soup pot or dutch oven, heat the oil over medium high heat until it shimmers. Sauté the onion for about 1 minute before adding the chopped garlic. Cook while stirring frequently until the onions are translucent, about 1 to 2 minutes.
Deglaze the pan with white wine - watch out for steam - and add tomato sauce, chicken stock and heavy cream. Season the soup with salt and pepper. For a hint of heat, add ¼ teaspoon red pepper flakes. Stir in the basil leaves.
Bring the soup to a boil over medium high heat. Once a slow boil is reached, about 10 minutes, reduce the heat to medium low and simmer for 10 minutes.
Blend the soup using either a hand blender or by carefully transferring to a blender capable of blending hot liquids.
Serve immediately with a classic grilled cheese, crusty bread or garlic knots. Soup will stay fresh refrigerated for 1 week.