Ingredients
- Unsalted butter - 4 tbsp
- Yellow onion - 1 large
- Garlic, minced - 1 tbsp (about 3 cloves)
- Crushed tomatoes - 2 28 oz cans with their juice (preferably San Marzano)
- Chicken stock - 2 cups
- Fresh basil, chopped - 1/4 cup, plus more to serve
- Sugar - 1 tbsp
- Black pepper - 1/2 tsp, or to taste
- Whipping cream - 1/2 cup
- Parmesan cheese, shredded - 1/4 cup, plus more for serving
Instruction
- Saute Aromatics: Heat a non-reactive pot over medium heat. Melt in 4 tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
- Make the tomato soup base: Stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and simmer 10 minutes.
- Blend if desired: Use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
- Add cream and parmesan: Stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
- Serve: Ladle into warm bowls and garnish with more parmesan and basil.
Pro Tip: If you prefer a chunky soup with bits of tomato, you can skip the blending step and proceed with adding cream and parmesan then season to taste.