Fresher, healthier, and tastier than anything you'll find in a can, this creamy tomato basil soup is a one-pot wonder! Simmer fresh tomatoes with veggies, broth, herbs, and just a touch of balsamic for up to an hour. Blend right in the pot with cream to get the perfect texture for slurping or dipping grilled cheese.
Heat a dutch oven over medium high heat; add the oil and butter and heat until the butter melts then foams.
Add onion, carrots, celery and toss to coat in the fat. Saute, stirring occasionally, until the vegetables soften and start to brown in spots, 8-10 minutes. Add the garlic and saute, stirring constantly, for 1 minute more.
Pour in the balsamic vinegar; stir and scrape the bottom of the pot until the vinegar stops bubbling and the bottom of the pot is “clean.”
Add the tomatoes, sugar (if using), salt, dried basil, dried oregano, and broth. Stir the pot contents until well combined.
Increase the heat to high and bring the liquid to a boil. Reduce to medium low to maintain a gente simmer. Partially cover with the lid cracked and simmer at least 30 minutes, and up to 1 hour, until the vegetables are very soft and the tomatoes are deep red.
Add the fresh basil, then puree using an immersion blender until smooth. Pour in the heavy cream, and stir until well combined.
Taste for seasoning and adjust the salt if needed.
Portion into bowls and serve with a dollop of ricotta cheese and more fresh basil. Enjoy!