First, prepare and measure out all of the soup ingredients.
Next, heat the butter in a dutch oven, or large pot, over medium-high heat. Add the chopped onions and saute for about 3-4 minutes, or until softened.
Then, add in the minced garlic and continue sauteing for another 3-4 minutes or until the onions are golden and the garlic is fragrant.
Add the tomatoes, chicken stock, olive oil, flour, salt, and pepper. Stir the soup mixture, increase the heat, and bring the soup to a simmer.
Once simmering, cover and let the soup gently simmer for 10-15 minutes, or until the tomatoes have broken down. Stir occasionally. Then, remove the pot from the heat.
Next, transfer the soup to a blender. Add in the fresh basil leaves and blend the soup until it reaches the desired consistency.If needed, the soup can be returned to the dutch oven to keep warm until serving time.
Finally, pour the tomato soup evenly into serving bowls and serve with your favorite garnishes and sides!
Notes
How to Store SoupTo store homemade tomato soup: first, transfer the soup to an airtight container and label the date on the outside. Store the soup in the fridge for up to 4 days. To store soup in the freezer, transfer it to a large, freezer-safe Ziploc bag. Label the date on the outside of the bag and then freeze it flat for easy storage. This tomato soup can be kept frozen for up to 3 months.