Ingredients
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 yellow onions, finely chopped (about 3 cups)
- 2 28-ounce cans of crushed tomatoes
- 1/4 cup chopped fresh basil, plus more for serving
- 2 cups chicken stock
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon sugar, or to taste
- 1/2 cup heavy whipping cream, or to taste, to balance acidity
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Heat a nonreactive pot or enameled Dutch oven over medium heat. Melt the butter and add the chopped onions. Sauté for 10-12 minutes, stirring occasionally, until the onions are softened and golden. Add the minced garlic and sauté for an additional minute until fragrant.
- Pour in the crushed tomatoes with their juice, chicken stock, chopped basil, sugar (adjust to taste), and black pepper. Stir the ingredients together and bring to a boil. Then, reduce the heat, partially cover with a lid, and let it simmer for 10 minutes.
- If you prefer a smoother, creamier texture, use an immersion blender to blend the soup directly in the pot to your desired consistency. Alternatively, transfer the soup to a blender in batches and blend until smooth (be cautious not to overfill the blender with hot liquid, and pulse a few times initially to get it started). Return the blended soup to the pot over medium heat.
- Stir in 1/2 cup of heavy cream and 1/3 cup of freshly grated Parmesan cheese. Bring the soup back to a simmer. Adjust the seasoning with salt and pepper, if needed, and turn off the heat.
- If the soup tastes too tangy, you can balance the acidity by adding more heavy cream and sugar. Adjust these ingredients according to your preferences for taste and consistency.
- Serve the soup in bowls, topped with additional Parmesan cheese, chopped fresh basil, or mini grilled cheeses.
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