2 tbsp olive oil
4 cloves garlic, minced
1 large yellow onion, sliced
28 oz San Marzano peeled tomatoes, (2 cans)
1 cup chicken stock , or vegetable stock
1 tbsp sugar
1⁄4 cup heavy cream
8 large fresh basil leaves, roughly chopped
1⁄4 tsp dried oregano
½ tsp red pepper flakes
kosher salt and freshly ground black pepper, to taste
1⁄3 cup parmesan cheese, shredded, optional
In a heavy-bottomed pot, heat olive oil over medium-high heat. Add garlic and saute for 30 seconds or until fragrant. Add onion and cook, stirring as needed, for about 8 minutes until translucent.
Add tomatoes, juice and all, chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
Using an immersion blender, puree soup until there are no large chunks left.
Stir in parmesan cheese and serve topped with buttery croutons. Enjoy!
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