Ingredients
4 tablespoons unsalted butter
2 yellow onions, finely chopped (about 3 cups)
3 garlic cloves, minced (1 tablespoon)
Two 28-ounce cans crushed tomatoes with juice (56 ounces total)
2 cups chicken stock
1/4 cup fresh basil, chopped, plus more for garnish
1 tablespoon sugar, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup heavy whipping cream, or to taste
1/3 cup freshly grated parmesan cheese, plus more for garnish
Instructions
1-Heat a non-reactive pot over medium heat. Add butter, then sauté onions until softened and golden, about 10-12 minutes, stirring occasionally. Add minced garlic and sauté for 1 minute until fragrant.
2-Add crushed tomatoes with juice, chicken stock, chopped basil, sugar, and black pepper. Stir and bring to a boil. Reduce heat, partially cover, and simmer for 10 minutes.
3-Use an immersion blender in the pot or transfer the soup to a blender in batches to blend until smooth for a creamy texture. Return to the pot over medium heat. For a chunky texture, skip blending.
4-Stir in heavy cream and parmesan cheese. Return to a simmer. Season with salt and pepper if needed, then turn off heat.
5-Ladle into warm bowls and garnish with additional parmesan and chopped basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍲 Use a non-reactive pot to avoid metallic taste.
🧀 Balance acidity with cream, parmesan, and sugar.
🔥 Add cream on low heat and avoid boiling to prevent curdling.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Gluten-Free option
Nutrition
- Serving Size: 1 cup (about 344 g)
- Calories: 222
- Sugar: 12 g
- Sodium: 422 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 40 mg