Creamy Tomato Soup

Creamy Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, diced
• 2 (28 oz) cans San Marzano peeled tomatoes
• 2 cups chicken stock (or vegetable stock)
• 1 tablespoon sugar
• ¼ cup heavy cream
• 8 large fresh basil leaves, roughly chopped
• ¼ teaspoon dried oregano
• ½ teaspoon of red pepper flakes
• kosher salt + freshly ground black pepper to taste
• ⅓ cup shaved parmesan cheese, optional

Directions

1. In a stock pot or large pot, add about a tablespoon of olive oil and saute diced onions over medium/high heat
2. Once onions become transparent and fragrant, add tomatoes + broth
3. Add salt, pepper, oregano, ¾ of the chopped basil, sugar, and crushed red peppers
4. For a smooth soup use an immersion wand to blend or transfer to a heat-safe blender, then return to pot
5. Let soup simmer for 15-20 minutes over low-medium heat
6. Remove from heat, stir in the cream
7. Serve with parmesan + chopped basil on top