0.25 | cup | unsalted butter |
1 | unit | yellow onion |
3 | clove | garlic |
2 | can | 28 oz crushed tomatoes |
2 | cup | chicken stock |
0.25 | cup | basil |
1 | tbsp | sugar |
0.5 | tsp | black pepper |
0.5 | cup | heavy whipping cream |
0.3 | cup | parmesan cheese |
https://natashaskitchen.com/tomato-soup-recipe/
PREP:
Chop onions very small or youll have big chunks
Mince garlic
Chop basil
1. Heat a pot or two pots over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
3. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.
4. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.
**Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.