- 4 tablespoons unsalted butter
- 2 medium yellow onions, finely chopped
- 3 garlic cloves, minced
- 56 ounces crushed tomatoes (two 28-ounce cans)
- 2 cups chicken stock or vegetable broth
- 1/4 cup fresh basil, chopped
- 1 tablespoon sugar, adjust to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- Salt, to taste
Optional Toppings
- Fresh basil
- Extra parmesan cheese
- Croutons
- Fresh cracked black pepper
- Toasted bread or grilled cheese
Melt butter in a large non-reactive pot over medium heat. Add chopped onions and cook for 10 to 12 minutes until soft and lightly golden.Add minced garlic and cook for 1 minute until fragrant.Stir in crushed tomatoes, broth, basil, sugar, and black pepper. Bring to a gentle boil.Lower the heat, partially cover, and simmer for 10 minutes.Blend the soup using an immersion blender for a smooth texture, or leave chunky if preferred.Stir in heavy cream and parmesan cheese. Simmer gently for 2 to 3 minutes until smooth.Taste and season with salt and pepper if needed.Serve warm with basil, parmesan, croutons, or grilled cheese on the side.
- If the soup tastes too acidic, add a little extra cream or a small pinch of sugar.
- Fresh basil creates the best flavour, but dried basil can work if needed.
- Use vegetable broth instead of chicken stock for a vegetarian version.
- Avoid aluminium cookware to prevent a metallic flavour from the tomatoes.
- Skill Level: Easy
Nutrition (Per Serving)
- Calories: 220
- Carbohydrates: 22g
- Protein: 7g
- Fat: 14g
- Fiber: 3g
- Sugar: 9g
- Sodium: Varies based on broth and cheese used
