Ingredients

• 4 Tbsp butter

• 2 yellow onions, (3 cups finely chopped)

• 3 garlic cloves, (1 Tbsp minced)

• 56 oz canned tomatoes (two, 28-oz. cans) with juice, preferably San Marzano, whole or crushed work equally well if you will be blending

• 2 cups chicken stock or bouillon and water or chicken bone broth

• 2 oz (about 1/4 cup) chopped fresh basil, plus more for garnish – or you can use 1 Tbsp dry

• 1 Tbsp organic sugar

• 1/2 tsp black pepper

• 1/2 cup organic heavy whipping cream, or to taste to combat acidity

• 1/3 cup parmesan cheese, freshly grated, plus more for garnish

Instructions

1. 1. Heat a stainless steel soup pot or enameled Dutch oven over medium heat. Melt butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute longer.

   2. Add tomatoes and their juice, chicken stock, basil, sugar, and black pepper. Stir, bring to a boil.

   3. Reduce heat. Simmer for 10 minutes.

   4. Blend ingredients in the cooking pot with an immersion blender or transfer to a blender in batches and blend until smooth (I only fill the blender 1/2 full at most and it’s best to wait until the soup cools).

   5. Return blended soup to the pot.

   6. Over medium heat add the heavy cream, freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper. If it seems too acidic you can add more cream and/or sugar.

   7. Ladle into warm bowls and top with more parmesan, chopped fresh basil, and croutons.

Kathy’s Notes

I used an immersion blender and it worked beautifully without the effort of transferring  into a blender.

Most ingredients were organic.

By Sandra Knauf from Greenwoman via KathyMillerTime

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