Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 5 to 6 minutes until translucent.
- Stir in the minced garlic and cook for one additional minute.
- Add the tomato paste, crushed tomatoes, broth, basil, sugar, salt, and pepper.
- Stir the mixture and bring it to a simmer, then cook uncovered for 20 minutes.
- Blend the soup until smooth using an immersion blender or by working in batches.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
- Simmer for 5 more minutes until the soup is hot and creamy.
- Taste the soup and adjust the seasoning as necessary.
- Serve hot, garnished with fresh basil and additional Parmesan if desired.
Nutrition
Notes
Ingredient Substitution: I love using fire-roasted tomatoes because they add a smoky depth that regular canned tomatoes just cannot match.
If you are out of heavy cream, I have found that half and half works in a pinch, though the texture will not be quite as velvety as the original version.
Blending Safety: When I use my stand blender instead of an immersion blender, I always make sure to remove the center piece of the lid and cover it with a kitchen towel.
This allows the steam to escape so the lid does not pop off from the pressure, which is a mistake I only had to make once to learn my lesson.
Storage Tips: This soup stays fresh in the fridge for about four days, but I recommend waiting to add the cream if you plan on freezing a big batch.
I have noticed the dairy can sometimes separate or get a little grainy after thawing, so I just stir the cream in while I am reheating the tomato base on the stove.
Flavor Balance: Do not skip that