Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 6 cloves garlic (finely minced)
  • 1 teaspoon thyme leaves (minced)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon red pepper flakes
  • 2 (28 ounce) cans fire roasted tomatoes with their liquids
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup fresh basil leaves
  • 2 teaspoons kosher salt (more or less to taste)
  • 1/2 teaspoon freshly ground black pepper (to taste)
  • 3/4 cup grated Parmesan cheese (for serving)

Instruction

  • Heat a tablespoon of olive oil in a large dutch oven on medium to medium-low heat.
  • Add in the onion, cover and cook until soft and translucent. About 5 to 8 minutes. Then add in the garlic and thyme and cook for 1 to 2 minutes.
  • Next add in the tomato paste, sugar, red pepper flakes, tomatoes (and their liquids) and add a little water to each can and swirl it around to gather up any tomato-goodness that has clung to the inside.Then add in the basil and broth. Use a wooden spoon to break up the tomatoes, stir, cover and simmer on medium heat for 35 minutes, stirring every so often.
  • Use an immersion blender and puree the soup right in the pot until smooth. Taste and season with kosher salt and black pepper.
  • Ladle the soup into bowls and top with Parmesan cheese.