Creamy Tomato Soup (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter.
02 -
2 yellow onions, finely chopped (3 cups).
03 -
3 fresh garlic cloves, minced.
04 -
2 cans (28 oz each) San Marzano crushed tomatoes.
05 -
2 cups fresh chicken stock.
06 -
1/4 cup fresh basil leaves, chopped.
07 -
1 tablespoon sugar.
08 -
1/2 teaspoon black pepper.
09 -
1/2 cup heavy whipping cream.
10 -
1/3 cup parmesan cheese, freshly grated.
11 -
Extra basil and parmesan for serving.
# Instructions:
01 -
Melt butter in a large pot. Cook chopped onions until soft and golden, about 10-12 minutes. Add garlic and cook until fragrant.
02 -
Pour in tomatoes, stock, basil, sugar, and pepper. Bring to boil, then lower heat and simmer covered for 10 minutes.
03 -
Use immersion blender or regular blender to smooth the soup to your preferred texture.
04 -
Stir in cream and parmesan. Simmer briefly and adjust seasoning with salt and pepper.
05 -
Ladle into bowls. Top with extra parmesan and fresh basil.
# Notes:
01 -
Use San Marzano tomatoes for best flavor.
02 -
Add more cream or sugar if soup is too acidic.
03 -
Perfect paired with grilled cheese sandwiches.