Ingredients
Equipment
Method
- Heat a large nonreactive pot or enameled Dutch oven over medium heat. Add butter and onions. Sauté for 10–12 minutes, stirring occasionally, until softened and golden. Add minced garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes (with juice), chicken stock, basil, sugar, and black pepper. Stir and bring to a boil, then reduce heat. Partially cover with a lid and simmer for 10 minutes.
- For a creamy texture, use an immersion blender to puree the soup directly in the pot, or carefully blend in batches in a blender until smooth. Return to the pot over medium heat.
- Stir in heavy cream and Parmesan cheese. Simmer gently for a few minutes, then taste and adjust seasoning with salt, pepper, or sugar if needed. Do not boil once cream is added.
- Ladle into warm bowls, garnish with extra Parmesan and fresh basil, and serve with crusty bread or grilled cheese.
Notes
Tip: If your tomatoes are too acidic, add a bit more sugar and cream until balanced.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat: Warm gently over medium heat, stirring often—don’t boil once cream is added.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat: Warm gently over medium heat, stirring often—don’t boil once cream is added.
