Creamy Tomato Soup (Print Version)
# Ingredients:
01 -
4 tablespoons of butter, unsalted.
02 -
2 yellow onions, chopped finely (equals 3 cups).
03 -
3 garlic cloves, freshly minced.
04 -
2 cans of San Marzano tomatoes, crushed (28 oz per can).
05 -
2 cups of chicken broth, freshly made.
06 -
1/4 cup of fresh, chopped basil leaves.
07 -
1 tablespoon of white sugar.
08 -
1/2 teaspoon of ground black pepper.
09 -
1/2 cup of heavy cream.
10 -
1/3 cup of grated parmesan cheese.
11 -
Extra parmesan and basil for garnish.
# Instructions:
01 -
In a big pot, melt the butter. Toss in the onions, cooking them for 10-12 minutes until soft and golden. Add garlic near the end and cook until it smells amazing.
02 -
Add the tomatoes, broth, chopped basil, sugar, and black pepper. Let it boil, then drop the heat to low and cover to simmer for about 10 minutes.
03 -
Blend the soup with an immersion or regular blender until it's as smooth as you like.
04 -
Mix in the cream and parmesan. Let it heat gently and taste to see if it needs more salt or pepper.
05 -
Scoop the soup into serving bowls. Sprinkle a little extra parmesan and fresh basil on top to make it pretty.
# Notes:
01 -
Go for San Marzano tomatoes for the richest taste.
02 -
If you find it too tangy, add a splash more cream or sugar.
03 -
Try it with a side of grilled cheese—it’s a winning combo.