Ingredients
Main Ingredients
- 4 cloves garlic, minced
- 2 tablespoons minced yellow onion or shallots
- 2 tablespoons olive oil
- 28 ounces crushed tomatoes
- 14 ounces canned whole tomatoes
- 2 cups chicken broth
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup heavy cream or half-n-half
- 4 tablespoons fresh basil, julienned
- Parmesan cheese, for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a medium to large saucepan over medium heat. Add minced garlic and shallots, cooking for about 3 minutes or until the shallots become translucent and fragrant.
- Add Tomatoes: Stir in the crushed tomatoes. Then add whole canned tomatoes one at a time, breaking them up by squeezing them before putting them into the pan, ensuring you include the juice from the cans.
- Simmer Soup: Pour in the chicken broth and season with sea salt, freshly ground black pepper, and sugar. Stir to combine and let the soup cook over medium heat for 10 minutes, stirring occasionally to blend flavors.
- Finish with Cream and Basil: Reduce the heat to low and stir in the heavy cream and fresh julienned basil. Let the soup simmer gently for a few more minutes to meld the flavors together.
- Serve: Ladle the soup into bowls and garnish with optional Parmesan cheese, extra fresh basil, or serve alongside toasted bread or grilled cheese for a delicious complement.
Notes
- You can substitute half-n-half for the heavy cream for a lighter version.
- For a vegan option, use vegetable broth and replace cream with coconut milk or cashew cream.
- If a smoother texture is preferred, blend the soup before adding cream and basil.
- Adjust seasoning to taste, especially the salt and sugar, depending on the acidity of your tomatoes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
