Creamy Tomato Basil Soup Recipe

3 tablespoons unsalted butter

1 tablespoon olive oil

2 onions, (3 cups finely chopped)

3 garlic cloves, minced or grated

56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano

2 cups chicken stock

1/4 cup chopped fresh basil, plus more to serve

1 tablespoon sugar, or to taste

1/2 teaspoon black pepper, or to taste

1/2 cup heavy whipping cream

1/3 cup parmesan cheese, freshly grated

½ cup grated parmesan cheese for topping

Directions:

Heat a nonreactive pot or enameled Dutch oven over medium heat. Add butter, and olive oil to pan. When butter has melted add the chopped onions. Sauté for 10-12 minutes, stirring often, until softened and golden. Add minced or grated garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 20 - 30 minutes.

Use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started), then return blended soup to the pot over medium heat. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.* Ladle into warm bowls and top with more parmesan and chopped fresh basil.

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.