Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1/2 cup white onion (chopped)
  • 2 garlic cloves (minced)
  • 2 1/2 cups chicken broth
  • 56 ounces crushed tomatoes (2 28-ounce cans )
  • 1 tablespoon granulated sugar
  • 3/4 cup heavy cream
  • 1/4 cup fresh basil (minced)
  • 1 1/2 teaspoon fresh or dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 teaspoon ground black pepper
  • Croutons
  • Fresh Basil
  • Freshly grated Parmesan Cheese

Instruction

  • In a large saucepan heat olive oil over medium heat, then add chopped onion and saute until translucent, for about 2-3 minutes. Add garlic and saute for one more minute while stirring constantly.
  • Add chicken broth, crushed tomatoes, and sugar. Bring to a simmer and cook uncovered for 20 minutes.
  • Puree with an immersion blender or transfer to a blender and puree.
  • Stir in heavy cream and herbs. Bring soup back to a simmer and cook for 5 minutes on low heat.
  • Season to taste with salt and pepper. Serve garnished with croutons, basil, and grated parmesan cheese.