Easy Tomato Soup Recipe

Ingredients

• 4 Tbsp unsalted butter
• 2 yellow onions, finely chopped (3 cups)
• 3 garlic cloves, minced (1 Tbsp)
• 56 oz crushed tomatoes, preferably San Marzano (2, 28-oz cans) with their juice
• 2 cups chicken stock
• 0.25 cup chopped fresh basil, plus more to serve
• 1 Tbsp sugar
• 0.5 tsp black pepper
• 0.5 cup heavy whipping cream
• 0.33 cup parmesan cheese, freshly grated, plus more to serve

Method

1. 1

   Heat a nonreactive pot or enameled dutch oven 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. 2

   Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

3. 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 and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.

4. 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. 5

   Ladle into warm bowls and top with more parmesan and chopped fresh basil.