Ingredients
2 (28 oz) cans San marzano crushed tomatoes
2 yellow onions diced
4 cloves garlic minced
3 tbs butter
1/2 tsp crackled pepper
1 tablespoon sugar
4-5 basil leaves minced
3 tsp better than bullion (chicken)
2 cups water/broth
1/4 cup heavy whipping cream
2 tbs Parmesan cheese (optional)
Instructions
Heat a stainless steel Dutch pan, and add butter over medium heat and add the diced onions and garlic sauté for 10-15 minutes till it’s translucent add the crushed tomatoes, 2 cups broth followed by the spices and basil bring it to boil.
Reduce heat and let it simmer for 12 minutes, at this point use an immersion blender and purée the contents to the desired consistency. Adjust salt and pepper to taste.
If you don’t have an immersion blender you could wait for the soup to cool and run it in a regular blender.
Finally, add in the heavy cream and serve with some fresh basil and grated Parmesan.
Enjoy with some warm grilled cheese sandwiches!
