Never underestimate the utility of canned plum tomatoes. Top chefs typically prefer canned plum tomatoes over fresh in soups and sauces, mainly for their superior flavor and consistency; you'll get a smoother soup every time. Taste aside, canned tomatoes save time, a valuable commodity for which busy moms strive, and contain more lycopene, a phytochemical that may help prevent certain types of cancer, according to the FDA. Nutritious, delicious and expeditious – add canned tomato soup to your recipe repertoire today!

Total Time: 40 minutes | Prep Time: 10 minutes | Serves: 4 to 6

Ingredients:

• 2 tablespoons butter
• 1/2 carrot, roughly chopped
• 1 onion, roughly chopped
• 1 or 2 garlic cloves, roughly chopped (optional)
• 5 cups chicken or vegetable stock
• Kosher salt, to taste
• Freshly ground black pepper
• 1 (28 ounce) can plum tomatoes
• 2 cups fresh basil leaves, loosely packed
  
• 1 or 2 tablespoons heavy cream
  
• Olive oil (optional)

Directions:

1. Heat the butter in a heavy-bottomed saucepan over medium-low heat. Add the carrots and onion to the saucepan.
   
2. Lightly saute the carrots and onion until lightly colored, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
   
3. Add the stock to the saucepan and season it to taste with kosher salt and freshly ground black pepper. Add the tomatoes to the saucepan and crush them with a fork.
   
4. Bring the soup to a boil, and then reduce it to a simmer. Simmer the soup until slightly thickened, about 20 to 30 minutes. Chop the basil while the soup simmers.
   
5. Take the saucepan off the stove. Puree the soup using an immersion blender or a food processor.
   
6. Stir in the basil and just enough heavy cream to temper the acidity and lighten the color. Garnish each bowl with a swirl of olive oil, if desired.