Creamy Tomato Soup (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter
02 -
2 yellow onions (3 cups finely chopped)
03 -
3 garlic cloves (1 tablespoon minced)
04 -
56 ounces crushed tomatoes (two 28-ounce cans, with juice, preferably San Marzano)
05 -
2 cups chicken stock
06 -
1/4 cup fresh basil (chopped), plus more for serving
07 -
1 tablespoon sugar, or to taste
08 -
1/2 teaspoon black pepper, or to taste
09 -
1/2 cup heavy whipping cream, or to taste
10 -
1/3 cup freshly grated Parmesan cheese, plus more for serving
# Instructions:
01 -
Heat a nonreactive pot or enameled Dutch oven over medium heat. Add butter, then add chopped onions. Sauté for 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté for 1 minute until fragrant.
02 -
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or to taste), and black pepper. Stir together and bring to a boil. Reduce heat, partially cover with a lid, and simmer for 10 minutes.
03 -
Leave the soup chunky if preferred, or use an immersion blender to blend the soup in the pot to the desired consistency. Alternatively, transfer to a blender in batches and blend until smooth (be cautious not to overfill with hot liquid), then return the blended soup to the pot over medium heat.
04 -
Add heavy cream and freshly grated Parmesan cheese, then return to a simmer. Season to taste with salt and pepper if needed, and turn off the heat.
05 -
Ladle the soup into warm bowls and top with additional Parmesan and chopped fresh basil.
# Notes:
01 -
Some crushed tomatoes may have a tangier taste. Adjust acidity to preference by adding more heavy cream or sugar.