Creamy Tomato Basil Soup with Tortellini

Creamy Tomato Basil Soup with Tortellini

1 tbsp butter
1 tsp olive oil
1 large onion, diced
2 cloves garlic, minced or pressed
3 tbsp flour
1 cup chicken stock
2 cups heavy cream
1 can 28 oz can crushed tomatoes
1 lb tortellini, prepared according to package instructions
Salt and freshly ground pepper to taste
2 tbsp fresh basil, chopped

Heat a medium sized pot over medium heat. Add the butter and olive oil and sauté the onions until translucent. Add the garlic. Sprinkle in the flour and whisk together until smooth. Add the chicken stock and whisk together again. Stir in the cream. When the cream begins to bubble, add the tomatoes and tortellini and stir together to heat through. Taste and season with salt and pepper as needed. With an immersion blender, puree the soup (optional). Add the basil right before serving.


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