I must admit, cooking has never really been my strong suit. I love to bake, but cooking has always been a bit harder for me. I am learning, though – and I’ve grown more interested in it, so that helps too! Anyway, I’ve made this soup a couple of times and I must say it makes me proud. It’s yummy and creamy and not terribly difficult to make (so long as you have an immersion blender – using a regular blender is a MESS, let me tell ya!). Since it’s that time of year when soup just sounds so tasty, I thought I’d share this from when I made it the other day. The other good thing about soup is that you can make it ahead of time, it tastes just as yummy reheated and you usually have leftovers that you can either freeze or have for lunch the next day.
3 tablespoons olive oil
2 red onions, chopped
3 cloves garlic, minced (I use the pre-minced Market Pantry garlic from Target!)
1 28-ounce can crushed tomatoes
4 cups chicken stock
1 cup heavy cream
1 bunch basil, torn or chopped into pieces (plus some extra for garnish if you like to pretty it up 😉 )
Parmesan cheese (to taste + for garnish – I like cheese, so I add some in the soup and also some on my bowl for garnish)
Heat olive oil over medium-low heat; once it is hot, add the chopped onions and cook until soft and starting to turn golden brown (stir occasionally). Add the garlic and cook for approximately 1 minute, stir to avoid burning.
Stir in the crushed tomatoes and chicken stock. Bring to a boil, then simmer for about 15 minutes (or longer).
Puree the soup using an immersion blender.
Stir in the cream and basil and let simmer for another 15 minutes or so. Add salt and pepper, to taste. Careful not to over-salt. Add parmesan cheese, stir.
Spoon into bowls and garnish with additional parmesan cheese and basil leaves.
I like to serve this with warm bread and caesar salad. Enjoy, friends!