Ingredients
Method
- Select an enameled, non-stick, or stainless steel non-reactive pot to handle the acidity of the tomatoes.
- Heat a pot or Dutch oven over medium heat. Add butter and let it melt. Stir in the chopped onions and sauté for 10 to 12 minutes, stirring occasionally, until they are soft and golden. Add the minced garlic and sauté for 1 to 2 minutes more.
- Add the diced tomatoes with their juice, unsalted chicken broth, sugar, Mrs. Dash, and black pepper. Stir to combine, bring to a boil, then reduce the heat. Partially cover the pot and simmer for 10 minutes.
- For a thinner consistency, blend the soup directly in the pot with an immersion blender. Alternatively, carefully blend hot soup in batches using a standard blender. Return all blended soup to the pot and continue cooking over medium heat.
- Pour in the heavy cream and stir thoroughly. Season to taste with Mrs. Dash and pepper, then turn off the heat. Adjust with additional cream or sugar if the soup is too acidic.
- Ladle the soup into bowls and garnish with shredded Parmesan and chopped basil or chives.
Nutrition
Notes
Parmesan cheese is not included in nutrition calculation. Shredded Parmesan should have about 40mg sodium per tablespoon.