Heat the grapeseed oil in a pot over medium heat. Add the onions, carrots, celery and garlic, and sweat for 5 to 8 minutes. Add the thyme and saute for 1 to 2 minutes.
Add the whole tomatoes and tomato puree. Crush the tomatoes with a whisk as you stir the soup. Bring the soup up to a simmer, reduce the heat to medium-low and cook for 15 to 20 minutes.
Add the heavy cream and basil, and puree the soup using an immersion blender. Bring back up to a simmer and cook for another 5 to 10 minutes. Season with salt and pepper.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.