Tomato Soup
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"Soup, tomato"
Serves 8 | Prep Time 5 minutes PT5M | Cook Time 10 minutes PT15M | SoupWhy I Love This Recipe
I love this recipe because it just reminds me of my childhood.
Ingredients You'll Need
4 Tbsp unsalted butter
2 yellow onions, (3 cups finely chopped)
3 garlic cloves, (1 Tbsp minced)
56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
2 cups chicken stock
1/4 cup chopped fresh basil, plus more to serve
1 Tbsp sugar, or added to taste
1/2 tsp black pepper, or to taste
1/2 cup heavy whipping cream, or to taste to combat acidity
1/3 cup parmesan cheese, freshly grated, plus more to serve
Directions
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.
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
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.
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.
Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Pairs Well With
I would pair this with toast.
Questions, Comments & Reviews
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